RECIPE: Chicken rice, glutinous rice and 3 other local dishes you can cook in the pressure cooker

HAINANESE CHICKEN RICE

1/5

INGREDIENTS

1 whole chicken (about 1.1kg), neck and feet removed

1 tbsp margarine

1 tbsp chopped shallots

1 tbsp chopped ginger

2 stalks lemongrass, smashed

500g rice, washed and drained

500ml hot water

3 pandan leaves, knotted

1 chicken stock cube

1 tbsp garlic oil

For the marinade:

2 tbsp salt

2 tbsp sesame oil

20g  spring onion

20g ginger, sliced

DIRECTIONS


Rub salt and sesame oil on the chicken skin and inside the cavity. Stuff the cavity with spring onion and sliced ginger. Set aside. 
Heat the margarine in the pressure cooker over medium heat. Saute the shallots, ginger and lemongrass riefly. Add rice and stir-fry for another minute.
Add hot water, pandan leaves and chicken stock cube. Stir to dissolve the stock cube, then spread out the rice evenly. Place a trivet over the rice. 
Place the chicken onto a performated tray, and set that over the trivet. 
Put the lid on, and toggle to the "meat" (or highest) setting on your pressure cooker. Let the pot come to pressure, then lower the heat and cook for 6min.
Take the pressure cooker off the heat and let it depressurise naturally. 
Take out the chicken and chop it up. Stir in garlic oil into the rice and serve hot. 

 

GREEN BEAN SOUP

2/5

INGREDIENTS

300g green beans

1 3/4 litre water

100g sugar

50g shaved gula melaka

300ml fresh coconut milk*

*Available in the chilled section (near products like tofu) at most supermarkets.

DIRECTIONS


Place green beans and water into the pressure cooker. Cover and switch to the "fish and vegetables" (or lowest) setting on your pressure cooker.
Cook on high heat until your pot comes to pressure, lower the heat and time for 5min.
Take the pressure cooker off the heat and let it depressurise naturally. Open the lid, add sugar and gula melaka, stir well. 
Stir in coconut milk and serve hot. 

 

MUTTON CURRY

3/5

INGREDIENTS

4 tbsp cooking oil

1kg mutton, chopped 

300g potatoes, cut into big chunks

200g curry paste

1 cinnamon stick

1/2 tsp star anise

1/2 tsp cloves

100g shallots

100ml coconut milk

200ml water

1 tsp salt

1 tsp sugar

1 tsp light soya sauce

DIRECTIONS


Heat the oil over medium heat in the pressure cooker. Add the curry paste and stir-fry till fragrant, about 1 min.
Add all the remaining ingredients and stir-fry for another 3min.
Put the lid on, and toggle to the "meat" (or highest) setting on your pressure cooker. Let the pot come to pressure, then lower the heat and cook for 15min. 
Slowly release the pressure vent. Open the lid, and stir-fry over medium heat until the sauce is quite dry. Serve.

STEAMED GLUTINOUS RICE WRAPPED IN LOTUS LEAF

4/5

INGREDIENTS

4 tbsp cooking oil

1 tbsp chopped garlic

50g pork belly, diced

5  pieces dried mushrooms, soaked for 15min and diced

50g Chinese sausages, diced

50g dried shrimps, chopped

200g glutinous rice, washed and soaked for 3 hours

100g jasmine rice, washed

1 tbsp oyster sauce

1 tbsp light soya sauce

A dash of five spice powder

1 tsp castor sugar

1 tsp dark soya sauce

1 tsp pepper

125ml chicken stock

For wrapping:

1 sheet dried lotus leaf, soaked in warm water for 30min, washed and pat dry

DIRECTIONS


Heat the oil over medium heat in the pressure cooker. Sauté garlic till aromatic, then stir-fry with pork, mushrooms, Chinese sausages, and dried shrimps.
Add glutinous rice, jasmine rice and all the remaining ingredients. Mix well and stir-fry for another 3min.
Take off the heat, transfer the rice onto the lotus leaf, wrap up the parcel. Place the glutinous rice dumpling into a big bowl, and place that onto a perforated tray.
Pour two big bowls of water into the pot. Place a trivet in the pot, and set the tray of glutinous rice dumpling on it.
Put the lid on, and toggle to the "meat" (or highest) setting on your pressure cooker. Let the pot come to pressure, then lower the heat and cook for 30min.
Slowly release the pressure vent. Serve hot.

 

WATERCRESS AND PORK RIBS SOUP

5/5

INGREDIENTS

400g pork ribs

1 1/2 tbsp + a pinch of salt

50g honey dates*

20g Chinese apricot kernels*

25g red dates*

2.5 litres water

400g watercress, trimmed of roots, soaked for 5min and drained

*Available from the dried goods section of most supermarkets

DIRECTIONS


Rub the pork ribs with 1 1/2 tbsp salt, and wash it off thoroughly.
Set a large pot of wtaer to the boil. There should be enough to fully submerge the pork ribs later. When the water comes to a rolling boil, scald the pork ribs in the water for 5min. Remove from heat and rinse the ribs again.
Add all ingredients, except the watercress, into the pressure cooker. 
Put the lid on, and toggle to the "meat" (or highest) setting on your pressure cooker. Let the pot come to pressure over high heat, then lower the heat and cook for 30min.
Slowly release the pressure vent. Open the lid and add the watercress. Cover again and use the "fish and vegetables" (or lowest) setting over high heat. When the pot comes to pressure, lower the heat and cook for 10min.
Slowly release the pressure vent, season with a pinch of salt. Serve.