Ingredients
1 small chicken
2 thumb-sized pieces of fresh (or frozen) ginger, whole
1 bunch of scallions peeled and chopped
½ tsp white pepper
1 tsp salt
500ml cold water
75g uncooked rice per person
Equipment
Pressure cooker
1 small saucepan with a lid
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.