Quick Style Hainanese Chicken Rice

Weather is getting cold and I just want something yum, good for recovering body from sickness yet with some hot soup. Then it just cross my mine why don't I do a quick hainanese chicken rice with the pressure cooker.

So I prepared this while the little one is taking her nap and the big girl was still in school for her after school activity.

Previously I had also posted the recipe before but using the traditional method, that consumes roughly almost at least 2-3hrs to prep and cook the entire dish. The recipe is here.

For this, it took me an hour for the entire prep including preparing of sauces (and some chatting online.. hehehe)

Ingredients:

• 4 chicken drumsticks (use what ever amount you need for your family or other part of the chicken)
• 5 cups of water
• 1 tsp salt
• 3 cups of cold ice water
• 3 cup rice (soaked in warm water to remove pyhtic acid and then washed and drain)
• 2tbsp butter
• 2tbsp minced garlic
• 2 leaves of pandan
• 10-12 slices of ginger
• 1 tbsp of garlic and 1tbsp of ginger, minced together
• 4tbsp of sesame oil
• 3tbsp cooking oil
• 1tsp oyster sauce
• 3tsp soy sauce
• 1/8 tsp salt
• 5tbsp chopped spring onion
• some fish balls
• some slices of cucumber for serving

Steps:

1. Pour the 5cups of water into the pot of the pressure cooker and select the saute high mode, close the lid so that it heats up faster.
2. Once the water is boiling, add in 1tsp salt and half the ginger slices. Then add in the chicken.
3. Close the lid and change it to manual pressure mode, KPT for 7mins.
4. While the chicken is cooking, prepare the ingredients for the rice and sauces.
5. In one saucer, mix 2tbsp of spring onion with the minced garlic and ginger. Then add in 2tbsp of cooking oil, 1tsp soy sauce, small pinch of salt, 1tbsp sesame oil, and mix well. Set aside for serving.
6. Once the chicken is done and pressure valve has drop, remove the pot from the pressure cooker and ladle the chicken into the cold ice water. Leave it for roughly 5-10mins before plating it up.
7. In another pot, set the pressure cooker to saute high mode, add in the balance cooking oil and sesame oil. After bout 1min, add in the balance of the minced garlic and saute till it is light golden. Scoop out half on another saucer and set aside for the other sauce.
8. Add in the balance of the pandan leaves, ginger slices, salt, butter and rice and stir fry it for a min or two. Then add in the chicken stock from boiling chicken. It should be about 3cups, enough to cook the rice. Set the pressure cooker to rice mode.
9. Add in the oyster sauce and balance soy sauce into the saucer with the fried garlic. Stir and set aside for serving.
10. Heat up the pot with the balance of the chicken stock, add in the fishballs and let it boil for bout 5mins. Season with some pepper. Dish out to serve and sprinkle with the balance of the spring onion.
11. Once the rice is ready, you may serve your food.