Zero Minute Chicken & Rice

By: Instant Culinary Team

Zero Minute Chicken & Rice
cuisine icon Keywords
6 servings, chicken, chili sauce, cook 55 min, cup canola oil, finely chopped, garlic, green parts of, jasmine rice, lime, prep 5 min, sliced, tbsp ginger grated, white parts of

prep icon Prep Time
5 min
cook icon Cook Time
55 min

serving icon Servings
6 Servings
Ingredients
  • 1 clove garlic
  • 2 tbsp ginger grated
  • ⅓ cup canola oil
  • 3 tbsp crispy chili sauce
  • 1 lime
  • 1 ¼ cup jasmine rice
  • 2 clove garlic finely chopped
  • 6 Green onion finely sliced green parts of, white parts of
  • 3.3 lb whole chicken
  • 1 ginger sliced
Instructions
  • For the spring onion sauce, select saute, and increase the heat to the highest heat setting.
  • Place a pinch of salt in a pestle and mortar, add the garlic and ginger and muddle with the pestle.
  • Add the spring onions (white parts) to the mixture, ensuring your bowl is heat resistant.
  • Add the oil to the Instant Pot and heat until shimmering, but not smoking.
  • Pour the heated oil over the spring onion mixture, let it sizzle, then stir and set aside
  • Wipe the Instant Pot clean. Place the chicken on a trivet, and cover completely in water, ensuring not to exceed the maximum volume line.
  • Add the sliced ginger, and spring onion tops (green parts) to the water.
  • Pressure Cook on High for 0 Minutes. The food is going to be cooked while the pot is coming to pressure. When the time is up, allow for 22 Minutes natural release, then carefully quick-release the rest of the pressure.
  • Remove the chicken from the broth and plunge into a ice water bath for 1 Minute to stop the chicken overcooking. Once done, set aside.
  • To make the chili sauce add chili crisp to a bowl, along with 3 tablespoon chicken broth from the pot and the juice of approximately 1 lime, added to taste. Set aside.
  • Trim the wingtips and excess skin off the chicken.
  • Set the Instant Pot to Saute, Normal/Medium.
  • Add the chicken offcuts to the clean instant pot and fry until crisp, and you have about 1 ½ Tbsp chicken fat.
  • While the chicken renders, wash the rice under running water until the water runs clear.
  • Remove the chicken bits, then add the garlic and fry until golden.
  • Add the rice and stir vigorously to scrape up any of the chicken bits from the bottom of the pan.
  • Finally add the 1 ¼ cups (300 ml) of reserved chicken broth.
  • Pressure Cook on High for 3 Minutes. When the time is up, allow for 5 Minutes natural release, then carefully quick-release the rest of the pressure.
  • Carve the chicken from the bone (reserve the bones for our delicious chicken soup), and warm through.
  • Serve alongside the rice and duo of sauces.
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