Pressure Cooker - Hainanese Chicken Rice


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Pressure Cooker - Hainanese Chicken Rice

Baumann Electric Pressure Cooker Settings

1st Preset Function POULTRY – NORMAL
2nd Preset Function SAUTÉ/BROWN
3rd Preset Function WHITE RICE - NORMAL
 
Yield: about 4 servings
 
Ingredients
2 stalks             lemongrass, whit part pounded
4 stalks             green onion, whole, roots washed well
4 cloves            garlic, whole
1 sprig              cilantro
1 slice               ginger, about ½ cm thick
½ pc                 white onion, quartered
2 cups              chicken stock or water
½ tsp                whole peppercorns
1 tsp                 salt
1 whole            chicken
2 Tbsp              sesame oil
 
2 Tbsp              minced chicken fat or vegetable oil
3 cloves            garlic
1 cup                jasmine rice
 

GINGER-GARLIC SAUCE
2 Tbsp              ginger, grated
2 Tbsp              garlic, grated
1 Tbsp              cilantro leaves, chopped
1 Tbsp              rice vinegar
1 Tbsp              peanut oil or sesame oil
 
OTHER SAUCES
Kecap manis or light soy sauce
Sriracha
 
Garnish:
Sliced tomatoes
Sliced cucumber

Procedure:

  1. Place first 10 ingredients into your Baumann Electric Pressure Cooker, then cover with lid.
  2. Set your Baumann Electric Pressure Cooker preset function to POULTRY-NORMAL.
  3. When it is done, release pressure naturally.
  4. Carefully remove all contents and transfer to a large bowl.
  5. Set electric pressure cooker to SAUTÉ/BROWN.
  6. Heat up chicken fat or oil, then sauté garlic.
  7. Add in jasmine rice, then mix in 1 cup of the broth from the chicken.
  8. Season with salt and pepper.
  9. Cover, then press STOP and set pressure cooker to RICE-NORMAL.
  10. While waiting for the rice to cook, debone the chicken, then brush skin with sesame oil for added flavor and to prevent from drying up.
  11. Once the electric pressure cooker stops, let pressure release naturally.
  12. To make the ginger-garlic sauce, mix together ginger, garlic, cilantro, rice vinegar, and oil.
  13. Serve deboned chicken with rice, ginger-garlic sauce, kecap manis, and sriracha on the side.
  14. Leftover broth may be consumed as soup by reheating and adjusting seasoning.

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