Instant Pot Hainanese Chicken Rice

Ingredients

• 2 - 4 whole chicken legs
• 3 stalks green onions (, cut 2 inches long)
• 1 shallot (, roughly minced)
• 6 cloves garlic (, roughly minced)
• 2 tablespoons ginger (, sliced)
• 1 1/2 cup unsalted chicken stock or water
• 1 tablespoon sea salt
• 1 tablespoon peanut oil ((can substitute with olive oil))
• 1 cup jasmine rice
• 1/2 cup chicken stock (from the pot of chicken legs)
• 1/2 cup water
• 1 tablespoon peanut oil ((can substitute with olive oil))
• 2 cloves garlic (minced)
• Remaining chicken stock
• Water
• Lettuce or cabbage
• Chopped green onions for garnish
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1/2 tablespoon chicken stock (from the pot of chicken legs)
• 1 teaspoon sugar
• 2 drops sesame oil
• 1 stalk green onions (, finely chopped)
• 1 tablespoon ginger (, grated)
• 1 1/2 tablespoon peanut oil (, heated)
• Salt to taste
• 2 tablespoons hot sauce
• 2 tablespoons ginger (, grated)
• 3 cloves garlic (, minced)
• 1 lime (, juiced)
• 1 teaspoon chicken stock (from the pot of chicken legs)

Instructions

1. 1

   Sauté Green Onions, Shallot, Ginger, Garlic: Heat up pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT). Pour 1 tbsp peanut oil in Instant Pot. Add in green onions, minced shallot, minced garlic, and sliced ginger, then sauté for roughly 2 minutes.

2. 2

   Pressure Cook Chicken Legs: Pour 1 ½ cup of unsalted chicken stock or water in Instant Pot, then deglaze the bottom of the pot with a wooden spoon. Add in 1 tbsp sea salt, then mix well. Add all the chicken legs in Instant Pot. Close lid and Pressure Cook at High Pressure for 8 minutes + Full Natural Release (roughly 10 – 15 mins).

3. 3

   Firm up Chicken Skins: Open the lid and carefully remove the chicken legs from the pot with a pair of kitchen tongs. Plunge the chicken legs in an ice bath or place them under running cold tap water. Then, place them on a metal cooling rack to firm up the chicken skin.

4. 4

   Filter Chicken Stock: Pour the chicken stock from the pot through a strainer to filter out the solid ingredients. In a measuring cup, mix ½ cup of chicken stock and ½ cup of water together. *Pro Tip: Please ensure it is not too salty as this stock will be used to cook the chicken rice.

5. 5

   Pressure Cook Hainanese Chicken Rice: Heat up your clean pressure cooker (Instant Pot: press Sauté), pour in 1 tbsp peanut oil, then sauté 2 cloves of minced garlic in the pot. Add in a cup of jasmine rice, then immediately add in the 1 cup chicken stock + water mixture (from Step 4). Close lid and Pressure Cook at High Pressure for 3 minutes + Full Natural Release (roughly 10 mins).

6. 6

   Make Hainanese Chicken Ginger Sauce: Place the freshly grated ginger in a small bowl. Pour in 1 ½ tbsp HOT peanut oil, 1 stalk of finely chopped green onions, then mix well. Add salt to taste (roughly ½ tsp).

7. 7

   Make Hainanese Chicken Soy Sauce: Mix all the listed ingredients together.

8. 8

   Make Hainanese Chicken Chili Sauce: Mix all the listed ingredients together.

9. 9

   Make Chicken Soup: Do not let the remaining chicken stock go to waste! It is both tasty and healthy. Heat the chicken stock in a sauce pan. Dilute the chicken stock with water until it is not too salty. Bring it to a light boil and cook your favorite lettuce or cabbage in it for roughly 1 minute. Garnish with chopped green onions and serve on the side. Enjoy this deliciously comforting Hainanese Chicken Rice Meal!~ :)