Singapore Inspired Chicken & Rice

Method

1. Place the whole chicken into the pressure cooker, and season well with salt and white pepper. Add in the ginger and scallions then pour the cold water on top.

2. Seal the pressure cooker and bring it to high heat. Cook for 30 minutes then allow to cool enough for the pressure to release naturally.

3. If you are under pressure for time you can release the pressure manually but I find that the chicken isn’t quite as tender that way.

4. Remove the chicken from the pressure cooker and place it onto a plate then cover it for use later. It’ll keep warm for quite some time once covered.

5. Decant enough of the chicken broth to cook the rice into a small saucepan. Cook the rice in the hot chicken stock with no seasoning (remember you seasoned the chicken before placing it into the pressure cooker).

6. Once the rice is cooked portion the chicken and serve with fresh cucumber slices, pickles, and your preferred condiments. If you have remaining chicken broth drink it separately.