Singapore Chicken (for instant pot)

My friend at university, Hsu Lin, wanted to share a favourite recipe. It works on the stove top or in the instant pot.

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STOVE TOP VERSION

YIELD

4 chicken legs

PREP. TIME:

15 minutes or so

COOKING TIME:

30 min.

Good For:

great for a party as you can make it ahead. especially in the summer

Introduction

About this Recipe

I learned to make this from my UBC friend, Hsu Lin. We served it at our wedding party. A great cold meal for picnics. Easy to make ahead and even easier using an instant pot to speed up the process. The chicken is great as part of salad, in a sandwich or a wrap.

Ingredients

4 chicken legs
6 garlic cloves, minced
1 inch ginger, peeled and sliced
1/2 large yellow onion, minced
1 Tablespoon salt
1 1/2 cup chicken stock or water
peanut oil (or olive oil)
plenty of toasted sesame oil, about 1/4 cup

dipping sauce 1:

Green onions, minced fine
Ginger, grated fine
Garlic, crushed fine

Rice side dish

1 1/4 cups reserved stock
3 cloves garlic, minced
1 inch ginger peeled and minced (about 2 Tablespoons)
1 cup rice

dipping sauce 2:

Equal parts Vinegar, Soya, and Hot Asian Chili sauce and Toasted sesame oil
pinch Sugar
1 Clove Garlic, crushed fine
1/2 inch Ginger, grated fine

dipping sauce 3: (this is the one I usually use, a sort of easy compromise)

3 Tablespoons soya sauce
1/2 teaspoon sugar (can use more or less or even none if you like or need to – add a little and adjust to taste)
1 Tablespoon vinegar
1 Tablespoon Sabal Olek Chili Paste
1/4 teaspoon granulated garlic

Step by Step Instructions

Step 1

In the instant pot, sauté garlic, ginger and onion in peanut oil. Once the onion is translucent add the chicken stock and deglaze. Add the chicken legs. Pressure Cook at High Pressure for 18 minutes and use a full natural release (roughly 28 mins altogether).

Step 2

Open the lid and remove the chicken legs from the pot. Be careful, the skin is fragile. Place the chicken legs under running cold tap water to firm the skin. Slice the legs across the bone. Arrange on a plate, drizzle with sesame oil and serve with dipping sauce.

Serving suggestion

If you strain and reserve the stock you can use it to make an accompanying rice dish in the instant pot.

TO MAKE RICE:

Sauté ginger and garlic in the instant pot, then add 1 cup rice, fry a little more until the rice looses its transparency, then add 1 1/4 cups of the reserved stock. Stir to to de-glaze. Close the pot and choose the “Rice” option. For the best result wait at least 15 minutes after the pot beeps to signal it’s finished, to serve the rice. it will be much fluffier.

RECIPE

Singapore Chicken for instant pot

Adapted from the original recipe I got from: Hsu Lin

Preparation Time: about 55 minutes

INGREDIENTS

4 chicken legs
6 garlic cloves, minced
1 inch ginger, peeled and sliced
1/2 large yellow onion, minced
1 Tablespoon salt
1 1/2 cup chicken stock or water
peanut oil (or olive oil)
plenty of toasted sesame oil, about 1/4 cup

dipping sauce 1:

Green onions, minced fine

Ginger, grated fine

Garlic, crushed fine

dipping sauce 2:

Equal parts Vinegar, Soya, and Hot Asian Chili sauce and Toasted sesame oil

pinch Sugar

1 Clove Garlic, crushed fine

1/2 inch Ginger, grated fine

Rice side dish

1 1/4 cups reserved stock

3 cloves garlic, minced

1 inch ginger peeled and minced (about 2 Tablespoons)

1 cup rice

INSTRUCTIONS

In the instant pot, sauté garlic, ginger and onion in peanut oil. Once the onion is translucent add the chicken stock and deglaze. Add the chicken legs. Pressure Cook at High Pressure for 18 minutes and use a full natural release (roughly 28 minutes altogether).

Open the lid and remove the chicken legs from the pot. Be careful, the skin is fragile. Strain and reserve the stock to use later.

Place the chicken legs under running cold tap water to firm the skin. Slice the legs across the bone. Arrange on a plate, drizzle with sesame oil and serve with dipping sauce.

RICE SIDE DISH made with reserved stock:

Sauté ginger and garlic in the instant pot, then add 1 cup rice, fry a little more until the rice looses its transparency, then add 1 1/4 cups of the reserved stock. Stir to to de-glaze. Close the pot and choose the “Rice” option. For the best result wait at least 15 minutes after the pot beeps to signal it’s finished, to serve the rice. it will be much fluffier.