Chinese chicken hot pot
1.8kg whole chicken
1L water
1L chicken stock
2 cups(500ml) chinese cooking wine
½ cup(125ml) light soy sauce
⅓ cup(80ml) oyster sauce
⅓
cup(75g) firmly packed light brown sugar
4 cloves garlic, bruised
6cm piece fresh ginger (30g), sliced thinly
1 star anise
1 tsp. five-spice powder
2 fresh long red chillies, halved lengthways
500g baby bok choy, chopped coarsely
⅓ cup coarsely chopped fresh coriander
1 fresh long red chilli, extra, sliced thinly
2 cinnamon quills
INGREDIENTS
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1 hr
pressure
8 hrs 20 mins
slow
Pre+Cooking me
or
1. Rinse chicken under cold water; pat dry, inside and out, with absorbent paper. Combine the water, stock, cooking wine,
sauces, sugar, garlic, ginger, spices and chilli in the inner pot. Add chicken.
2.
Seal lid, cook on SLOW COOK LOW TEMP for 8 hours or cook on MEAT/POULTRY in Pressure cooking for 35 mins. Press START.
3. Remove chicken, strain broth through fine sieve into large bowl. Discard solids. Cover chicken to keep warm.
Return broth to cooker. Add bok choy to cooker. Press SAUTÉ/SEAR LOW TEMP buon, set cooking me for 5 minutes
and press START (Do not close the lid). Cook unl tender.
4. Cut chicken into 6 pieces. Serve with bok choy, drizzle with the broth. Sprinkle with coriander and extra chilli.
Chicken42
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