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Ginger Chicken with
Baby Snow Peas
Serves 8
1 tbsp honey
2 ½ tsp rice wine vinegar
½ cup ginger syrup
2 tsp sesame oil
2cm piece of ginger, halved
1 red chilli, halved
4 cloves garlic, peeled, whole
1 tsp rock salt
½ cup chicken stock
2kg chicken drumsticks
2 tbsp soy sauce
1 tbsp corn flour
500g baby snow peas
1 cup shallots, peeled, thinly sliced
to serve
1. Place the honey, vinegar, ginger
syrup, oil, ginger, chilli, garlic, salt,
chicken stock and chicken into a bowl
and mix until completely coated.
2. Place the chicken into the pressure
cooker bowl and securely place and
seal the lid onto the pressure cooker
ensuring the pressure release valve
is set to the sealed position. Turn the
selection control dial to setting ‘3’ and
allow to cook until the dial returns to
OFF and the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position. Remove
the chicken from the pressure cooking
bowl and set aside. Strain the liquid
though a sieve into another bowl.
4. Place the liquid back into the pressure
cooking bowl and turn the selection
control dial to ‘‘Sauté’. Blend the corn
flour with the soy sauce and then
add to the pressure cooker bowl and
simmer for about 4 minutes. Add snow
peas and simmer for 1 minute.
5. Serve over chicken and sprinkle with
fresh shallots.
TIP: You can find ginger syrup in the cordial
section of major supermarkets.
Satay Beef
Serves 6
1tbsp peanut oil
1 brown onion, peeled, halved,
thinly sliced
1 clove garlic, peeled, minced
½ tsp lemon rind
½ large red chilli, thinly sliced
1 tsp sweet chilli sauce
1 tsp curry powder
270ml light coconut milk
1 tbsp kecap manis
½ cup crunchy peanut butter
1kg beef blade steak, diced
Fresh coriander to serve
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and place the oil, onion and garlic
into the bowl to sauté for about 5
minutes.
2. Add the lemon, red chilli, chilli sauce
and curry powder and allow to sauté
for another 3 minutes.
3. Add the coconut milk, kecap manis,
peanut butter and steak and stir to
combine well.
4. Securely place and seal the lid onto
the pressure cooker ensuring the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
5. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
6. Serve with rice and coriander.
TIP: Kecap Manis is a sweet soy sauce and can
be found in major supermarkets usually in the
sauces section where soy and Worcestershire
sauces are sold.