How toMake Instant Pot Singapore Chicken Rice
23 steps
Place 4 frozen bone in chicken legs in Pot & add 3 Cups water. Separate chicken pieces first
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Close lid, ensure vent valve is sealed & select Pressure Cook for 25 mins
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Once cooked, do a quick release
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Once all pressure is released, open the lid
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Plunge chicken legs in a ice cold water bath immediately to firm up skin & stop it from cooking
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Lay chicken aside
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Pour the broth from pot into a measuring cup. Came to about 4 Cups broth
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Add 3 Cups Jasmine Rice. Better to wash rice at least once but was too lazy lol so just placed it in
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Add 3 Cups broth from measuring cup
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Add 4 tbsp purée Ginger, 10 cloves purée garlic, 1 purée shallot & 1 Tbsp Olive oil mixture in pot
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Give it a good mix to get the rice all mixed with that rich chicken broth & seasoning
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Close lid & ensure vent valve is sealed
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Select Pressure Cook for 5 minutes
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Once cooked, wait for 10 mins. Once the sign says L0:10, press Cancel
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Do a quick release
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Open lid
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Fluff rice with a fork
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Lay your rice along with the chicken, dark soy sauce, sliced cucumbers & tomatoes
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TASTE TEST TIME!! Let’s see what Chef Ryan thinks
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Looks like he approves this Singapore Chicken Rice. He loves the tomatoes from our garden too
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Awwww he says “Thank U Mommy”
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If U dun like to eat it the Singapore chicken rice way,broil in oven w BBQ sauce for 10 min & TAH DA
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Otherwise, I hope you enjoy this humble Singapore Chicken Rice dish cooked the Lazy Instant Pot way
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