PREASURE COOKING METHOD 1,,,,,,Put chicken and water into a pressure cooker on high for 15 minute then let it sit in the pot for another 15 minutes ( do not open the lid)
Drain the cooked chicken and ****(reserved chicken stock )*** for cooking chicken rice below
Pat dry chicken then pour and baste the chicken with shao xing rice wine and season with salt and serve immediately..(reserved the basting sauce for other usage)
OPTION 2 IF ON STOVE ,IF YOU DONT HAVE A PREASURE COOKER AT HOME ,,,,,,,put chicken and water in pot and bring it to a boil then simmer down for another 5 minutes and then let it sit for 1 hour ( do not open the lid at all time) then drain snd chop it up and serve
BEAN SPROUT SIDE DISH ,,,,,,,,Put 1 cup of chicken stock with the (leftover basting sauce from the chicken =shao xing rice wine and salt) on a pan and bring it to a boil then add bean sprouts with chili pepper and spring onion and dimmer for 2 minutes then serve
COOK CHICKEN RICE ,,,,Put the fine dice garlic and shallot with washed rice grain and a dash of salt in a pot and saut for 3 minutes then add the****( leftover chicken stock )**** and cover lid and bring it to a boil then simmer in low flame for 20 minute and off heat then uncover and fluff up rice
