Recipe Pressure Cooked Ayam Masak Belanda A Portuguese Influence Chicken

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Ayam Masak Belanda A Portuguese Influence Chicken

This round I would like to share a recipe that my mum had been cooking when I was young and somehow I inherited the recipe. I had been frequently cooking it and now it had true become a timeless dish at my home comfort. It is simple to follow and taste brilliantly, paired well with any type of cooked rice. The gravy itself is stunning.

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Ingredients
2cloves Garlic
1whole Onion (Sliced)
2pcs Anise Star
1pcs Cinnamon Stick (an inch long)
1can Green Pea (drain the water)
2pcs Potatoes (skin peel and chunk)
1/2 Whole Sakura Chicken (chopped)
1Tablespoon Oyster Sauce
1Tablespoon Dark Soya Sauce
1teasppon Sesame Oil
1Tablesppon Oil
200ml Chicken Stock
a pinch of salt for taste

Method
Switch on the Philips Pressure Cooker and set it to bake function.
Add in the oil and sesame oil into the inner pot.
Once the oil is heated up, add in the onion, garlic, anise star and cinnamon. Fry till fragrant.
Then add in the potatoes and Sakura chicken, fry them for a few minutes.
Add in the green pea, oyster sauce, dark soy sauce, salt and chicken stock.
Reset the Pressure Cooker, pre-set to Chicken at KPT 25mins

This is my all time favourite dish while having the comfort at home . . . .. . Sidney Kan

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