Ingredients: half a chicken, 1 piece of cinnamon stick1 star anise1 bay leaf, gingercut into pieces, 1 green onioncut into segments
Seasonings:soy sauce, 4 tablespoons (60ml)dark soy sauce, 2 teaspoons (30ml), sugar, 1 teaspoon (5 grams), rice wine, 30ml, salt, half a teaspoon (3 grams)
Steps:
Cut the chicken into 3cm square pieces, wash and dry. Cut the ginger and green onion into segments.
Heat the pressure cooker until hot, add oil, heat to about 50% hotness, then add cinnamon stick, star anise, bay leaf, ginger and green onion segments, stir-fry until fragrant, then add chicken pieces and fry until they change color.
Pour in enough water to cover the chicken. Bring to a boil over high heat, skimming off foam. Add soy sauce, dark soy sauce, sugar, rice wine, salt, cover with lid, put pressure on, heat for 4 minutes after steam builds up.
Turn off the fire and let it cool until the steam is completely released. Open the lid, use a large spoon to stir-fry over high heat foranother3 minutes until the sauce thickens slightly.



Tip:
Chicken selectionYou can choose ordinary western-style chicken. If you choosethree yellow chickens,you can reduce the pressure cooking time to 3 minutes.If usingold hen,it is recommended to set the cooking time to 6 minutes or more.
Preheat the pressure cooker before adding oil, this prevents sticking at the bottom when stir-frying the chicken.If it does stick to the bottom during cooking, just add water immediately.Pressure cook for 4 minutes. This dish is already cooked after opening the lid and continuing to boil over high heat for another 3 minutes will make the appearance and taste better.But don't worry if it sticks to the bottom of the pan during stir-frying; just add some water immediately.
Pressure-cook for 4 minutes, and this dish is already cooked. After opening the lid, continue boiling over high heat for 3 more minutes to reduce the sauce, enhancing both appearance and flavor.