11 Minute Chinese Steamed Chicken Rice Instant Pot Recipe (Ad – Gifted)
You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
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11 MINUTE PAK CHAM GAI FAN/CHINESE-STYLE STEAMED CHICKEN RICE (INSTANT POT RECIPE)
This dish is a favourite from Southern China. Eaten in places such as Hong Kong, Guangdong, to Malaysia and Singapore, this is healthy and simple way to eat delicious chicken! My version is a simplified adapted recipe for the Instant Pot (find out more here: https://www.youtube.com/watch?v=BtizQP_JoFY).
– 2 x Spring onion
– 6 garlic cloves
– 1 inch of ginger
– 150g of mushrooms
– 3 cups of rice
– 3.5 cups of cold water
– 2 legs of chicken
– 3 x star anise
Marinade for chicken
– 2 tbsp soy sauce
– 2 tbsp ketchup manis/dark soy sauce
– 1 tbsp sesame oil
– 1 tbsp shoaxing wine/sherry
– 1 tsp salt
– 1 tsp white pepper
1) Marinade your chicken in 2 tablespoons soy sauce, 2 tablespoons of ketchup manis or dark soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of shoaxing wine, 1 teaspoon of salt, and 1 teaspoon of white pepper. Leave for 10-15 minutes.
2) In the mean time, cut 2 spring onions in to 1-inch slices.
3) Use the back of the knife to crush and de-skin 6 cloves of garlic, then chop them in to small pieces.
4) De-skin the ginger with a small teaspoon by scraping off the skin. cut the ginger in to thin strips.
5) cut the mushrooms.
6) put 3 cups of rice in to the Instant Pot’s steel inner pot.
7) Wash the rice 2-3 times in cold water.
8) Add 3.5 cups of cold water to the rice.
9) put the steel pot in to the Instant Pot. put a metal rack with legs inside. You can normally acquire these from Chinese supermarkets in the kitchen utensil section. Then put the metal rack that comes with the Instant Pot on top of that.
10) put the chicken, ginger, garlic, spring onions, mushroom, and 3 star anise on top of the two metal racks. Ensure the steam release handle is placed securely on the metal screw, and switch it to ‘Sealing’ mode.
11) put the lid on, and screw clockwise to close.
12) On the Instant Pot user interface, use manual settings, ensure it is cooking on high pressure, for 11 minutes.
13) When it makes a beeping noise for a few seconds, and the display shows L000, this means it has finished cooking. Press the red Cancel button. The display should change to ‘Off’. Then switch off at the mains.
14) At the top of the Instant Pot, turn the steam release handle to ‘Venting’. Be careful not to face directly over the handle or acquire your hand in the way of it as the steam will be VERY hot and perilous.
15) Our chicken rice is now cooked! Plate up and serve! I served mine with a bit of extra sesame oil, some thin slices of cucumber, sesame seeds, chilli sauce and ketchup manis. Enjoy!
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