Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 26

3–4 minutes

1lt (1¾pts) chicken stock (or use good-quality stock cubes)

cooked chicken, cut into bite-sized pieces

1 onion, finely diced

1 carrot, finely diced

handful of rice or broken noodles

scraps of vegetable tops, such as outer cabbage leaves, Brussels sprouts tops, cauliflower, celery, but not too many different ones

salt and pepper

chopped parsley, to taste (optional)

1 Bring stock gently to boil in base of cooker (without trivet).

2 Throw in all remaining ingredients except seasoning and parsley and let liquid boil again.

3 Close lid, let steam build up and escape steadily through vent. Pressurize, reduce temperature so that cooker is just ticking over and cook for 3–4 minutes.

4 Depressurize by cooling carefully under cold running water. Open lid. Add salt and pepper and perhaps parsley to taste. Strain if you wish before serving.