Hainan Chicken (Instant Pot)

Heat instant pot on the saute function and wait until hot

Add olive oil, then saute green onions, ginger, and garlic for several minutes

Pour in chicken stock and deglaze the bottom of the pot, then add chicken legs

Close instant pot and pressure cook on high for 8 minutes

Turn off the heat and natural release when done

When removing chicken legs, place them immediately in an ice bath, then on a cooling rack

Filter the chicken stock and use it to cook the rice

Ginger sauce: combine ginger and green onions with a food processor, or mince by hand and place in heat-resistant bowl. Add salt to taste... more is usually required than you would think.

Heat enough peanut oil to completely cover mix to smoking point. Place bowl in the sink and pour hot peanut oil over top. Be careful, the oil will spatter!

Allow sauce to cool and pour off excess oil. If ginger still tastes too "raw," sauce can be further cooked in the microwave.