Quick & Easy Pressure Cooked Roast Chicken 快速高压烤鸡

Tried roasting a whole chicken using the pressure cook + air fry method. Started with pressure cooking the chicken, followed by air-frying to crisp up the skin and enhance the colour and flavour. 

Verdict: The overall result was satisfying. I'm using a small chicken which is just nice for a family of 3. The cooking time is 8 minutes on high pressure, finished up with 8 mins air-frying. In just 16 minutes, the chicken is cooked through to perfection. Compared to baking in the oven which usually required 40-50 minutes of baking time, this method is quicker and the meat turned out to be more moist and tender.  

TenderCrisp Roast Chicken.
I added potatoes and carrots, increased the air-frying time to crisp-up the veggies and chicken. Turned out perfectly golden, even the boy who doesn't like roasted potatoes ate 4 large pieces of potatoes, it's super-duper delicious!!  
Photo updated: 5 Dec 2020.

Ingredients: 
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1 Small Chicken (about 1kg)

Marinade:

1.5- 2 part Light Soy Sauce 
(adjust the amount based on the saltiness of soy sauce)

1 part Sugar

1 part Mirin

1 part Sake 

1 tsp Sesame Oil 

Pinch of Garlic Pepper

Optional: add some dark soy sauce if you like a darker colour

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Method: 

Marinate the chicken overnight. Reserve the marinade, follow the steps in the video to cook the chicken. 


Note:  

- This cooking time is based on 1kg whole chicken (at room temperature). If you're using larger chicken/ frozen chicken (up to 2.3kg whole chicken), do adjust the cooking time accordingly. 

After 8 mins pressure cook + 8 mins air crisp, the internal temperature is above 75'C.
If you're using large chicken or frozen meat, do increase the cooking time.

Watch the video tutorial for method/ steps. 步骤详细在视频里👇若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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By readers, some feedback from those who have tried this recipe:

By Janice Goh