Fragrant with garlic and ginger and flavored with soy sauce and pineapple juice, this dish will transport you to the islands. You might even find yourself singing /Tiny Bubbles,” by the Hawaiian singer Don Ho, while it cooks. The chicken is equally good hot or cold. Serve it with sticky rice and stir-fried vegetables.
SERVES: 6
INGREDIENTS:
- ¼ Cup Canola Oil
- 2 Pounds Bone-In Chicken Parts, Skin Removed
- 4 Garlic Cloves, Minced
- 2 Teaspoons Grated Fresh Ginger
- 1 Cup Pineapple Juice
- ½ Cup Soy Sauce
- ¼ Cup Ketchup
- 2 Tablespoons Seasoned Rice Vinegar
- ¼ Cup Chicken Stock Or Store-Bought Chicken Broth
- 1 Teaspoon Chili Garlic Sauce
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the chicken, a few pieces at a time, and brown, removing the browned pieces to a plate.
- Add the garlic and ginger and saute for 1 minute.
- Add the pineapple juice, soy sauce, ketchup, vinegar, and stock.
- Return the chicken to the pot.
- Lock the lid in place and cook at high pressure for 15 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Carefully remove the chicken to a serving platter.
- Bring the sauce to a boil, add the chili garlic sauce, and boil the sauce until reduced by a quarter and slightly thickened.
- Pour some of it over the chicken and serve the rest on the side
