Chinese braised chicken in pressure cooker

I bought a whole chicken this morning and intended to cook tonight – for two meals – as I don’t think I have time to juggle for cooking tomorrow’s dinner. As it wasn’t cut into pieces, I was thinking what else I could cook beside bak cham kai and roast chicken. I googled and found this chicken braised chicken (link) and adapted to using my Phillips pressure cooker!

I marinated the whole chicken with 1 tbsp five spiced powder, 1 tsp sea salt, 1 tbsp light soy sauce and 1 tbsp Chinese cooking wine (marinated about 30 min only since I was running out of time). Then I put the marinated chicken into the inner pot with some spring onions, two star anise, one cinnamon stick, about 2 tbsp dark soy sauce, 2 tbsp molasses sugar, 2 bay leaves and water to cover.

Then I set Steam mode kpt+13.

I flipped it over and then off the ppc, leaving the chicken in until it almost cool down (as we went out). When we came home, I removed it and put a layer of honey before roasting it into oven for 15 minutes under 180 degree celcius.

I thicken the sauce over the stove with some corn flour water. I cut the chicken after it cool down before topping it with the thicken sauce.

Half chicken for tonight’s dinner and the other half for tomorrow’s!

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