- 2 – 4 whole chicken legs
- 3 stalks green onions, cut 2 inches long
- 1 shallot, roughly minced
- 6 cloves garlic, roughly minced
- 2 tablespoons ginger, sliced
- 1 ½ cup unsalted chicken stock or water
- 1 tablespoon sea salt
- 1 tablespoon olive oil
- 1 cup jasmine rice
- ½ cup chicken stock from the chicken legs pot
- ½ cup water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Chicken Stock Soup:
- Remaining chicken stock
- Lettuce or cabbage
- Chopped green onions for garnish
Sweet Soy Sauce:
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- ½ tablespoon chicken stock from the chicken legs pot
- 1 teaspoon sugar
- 2 drops sesame oil
Green Onion Ginger Sauce:
- 1 stalk green onions, finely chopped
- 1 tablespoon ginger, grated
- 1 ½ tablespoon peanut oil, heated
- Salt to taste
Chicken Chili Sauce:
- 2 tablespoons hot sauce
- 2 tablespoons ginger, grated
- 3 cloves garlic, minced
- 1 lime, juiced
- 1 teaspoon chicken stock from the chicken legs pot
1Heat Up the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be when you pour olive oil into the pot (Instant Pot: wait until the indicator says HOT).
2Sauté the Green Onions, Shallot, Ginger, and Garlic: Pour in 1 tablespoon of olive oil. Add the green onions, minced shallot, minced garlic and sliced ginger, then sauté for roughly 2 minutes.
3Pressure Cook the Chicken Legs: Pour in 1 ½ cup of unsalted chicken stock or water and deglaze the bottom of the pot with a wooden spoon. Add 1 tablespoon of sea salt to the chicken stock mixture in the pot and mix well. Place all the chicken legs into the pot. Close lid and pressure cook at High Pressure for 8 minutes (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 – 15 minutes).
4Firm up the Chicken Skins: Open the lid and carefully remove the chicken legs from the pot with a pair of kitchen tongs. Plunge the chicken legs in an ice bath or place it under running cold tap water. Then, place them on a metal cooling rack to firm up the skin.
5Filter the Chicken Stock: Pour the chicken stock through astrainer to filter out the solid ingredients. In a measuring cup, mix ½ cup of chicken stock and ½ cup of water together. Please ensure it is not too salty as it will be used to cook the chicken rice with it.
6Pressure Cook the Chicken Rice: Heat up your clean pressure cooker (Instant Pot: press Sauté), pour in one tablespoon of olive oil and sauté 2 cloves of minced garlic in the pot. Add in a cup of jasmine rice and immediately add in the 1 cup chicken stock + water mixture. Close lid and pressure cook at High Pressure for 3 minutes (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 minutes).
7Prepare the Green Onions Ginger Sauce: Place the freshly grated ginger in a small bowl. Pour in 1 ½ tablespoon of HOT peanut oil, 1 stalk of finely chopped green onions and mix well. Add salt to taste (roughly ½ teaspoon)
8Prepare the Sweet Soy Sauce: Mix all the listed ingredients together.
9Prepare the Chicken Chili Sauce: Mix all the listed ingredients together.
10Prepare the Chicken Soup: Do not let the remaining chicken stock go to waste. It is both tasty and healthy. Heat the chicken stock in a sauce pan. Dilute the chicken stock with water until it is not too salty. Bring it to a light boil and cook your favorite lettuce or cabbage in it for roughly 1 minute. Garnish with chopped green onions and serve on the side.