Active Time
15 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: 1 chicken quarter, 1 cup rice, 1/4 cup sauce)
Photo: Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Add chicken, skin side down, and cook until deep golden brown, about 4 minutes. Transfer to pressure cooker. Add onion, garlic, ginger, and bay leaves. Whisk together vinegar, soy sauce, brown sugar, pepper, and, if using, fish sauce. Pour evenly over chicken.

Step 2

Seal pressure cooker lid, and bring to high pressure. Cook 25 minutes. Release pressure according to manufacturer’s instructions. Transfer chicken to a cutting board. Discard bay leaves. Whisk together cornstarch and water. Add to sauce in pressure cooker, and whisk until slightly thickened.

Step 3

Serve chicken over hot rice, and spoon about 1/4 cup sauce over each chicken leg quarter. Garnish with scallions and lime wedges.

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