Instead of picking up a roast chicken from the supermarket or buying those pre-packaged cooked chicken, make this simple basic chicken recipe infused with Asian flavours for salads, wraps or sandwiches during the week.
Makes approximately 4 cups of cooked chicken
4 whole chicken legs
½ ounce ginger, sliced
3 cloves garlic, bruised
4 green onions, cut in half
Kosher salt
- Season chicken with Kosher salt.
- Place a trivet in the inner liner of an electric pressure cooker and add 1 cup of water. Loosely place the chicken, green onion, ginger and garlic on top of the trivet.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 15 minutes.
- Once the cooking is done, quick release the pressure.
- Remove the chicken and place in a large bowl of ice water for about 10 minutes. This will stop the cooking.
- Shred the chicken to use in salads, sandwiches and wraps.
Remember to save the broth at the bottom of the pot to use in other meals by refrigerating or freezing.
Basic Asian Chicken
Instead of picking up a roast chicken from the supermarket or buying those pre-packaged cooked chicken, make this simple basic chicken recipe infused with Asian flavours for salads, wraps or sandwiches during the week.
Servings: 4 people
Cost: $10
Ingredients
- 4 whole chicken legs
- 1/2 ounce ginger sliced
- 3 cloves garlic bruised
- 4 green onions cut in half
- Kosher salt
Instructions
- Season chicken with Kosher salt.
- Place a trivet in the inner liner of an electric pressure cooker and add 1 cup of water. Loosely place the chicken, green onion, ginger and garlic on top of the trivet.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 15 minutes.
- Once the cooking is done, quick release the pressure.
- Remove the chicken and place in a large bowl of ice water for about 10 minutes. This will stop the cooking.
- Shred the chicken to use in salads, sandwiches and wraps.
Notes
Remember to save the broth at the bottom of the pot to use in other meals by refrigerating or freezing.
Wonderful alternative to purchasing a standard rotisserie chicken, Flo. I love a rotiss chicken but hubby, notsomuch. I know your recipe will please both of us and be very useful. Thank you for sharing it!
Thanks, Molly! I hope you enjoy it!
Just made this and it turned out great! I used 5 drumsticks vs 4 whole legs, which was a poor choice: it didn’t produce that much meat. However the flavor was pleasant and mild, great for snacking or sandwiches. Thanks for the extremely simple recipe!
Made this just this week to put in the Laksa. I knew I would like it in the Laksa, but had no idea how much I would enjoy it all on its own! This is going to be a staple for sure!
Hi Flo – can I cook a whole chicken this way?
Yes! You’ll have to adjust the time accordingly though. I find it’s often inconsistent and since we prefer dark meat anyway, leg quarters work better for us.
Thank you! Sounds good… I’ll experiment! BTW, I enjoy the videos you and the Dude make, very fun to watch 🙂
Love your cooking videos.
In our household everyone have their own favourite of a chicken, rather than using only leg as suggested, i will have the chicken cut into 7 pieces , 2 legs, 2 wings, 2 half breast and the back piece use for stock to make chicken noodle soup for another meal.