Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 27

4 minutes

1 tablespoon oil

1 onion, finely diced

1 carrot, finely diced

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

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

cooked chicken, cut into bite-sized pieces

salt and pepper

chopped parsley, to taste (optional)

1 Heat oil in base of cooker (without trivet) and let onion and carrot “sweat” for a bit. The onion should become clear, not brown. Remove from heat. Drain any excess oil that has not been absorbed.

2 Carefully pour stock over onion and carrot and bring to boil. Add rice or noodles and vegetable tops. Return to boil. Close lid. Bring to steam-escape point. Bring to pressure. Reduce heat to make cooker tick over and cook for 2 minutes.

3 Remove from heat. Cool to depressurize. Open lid. Add chicken pieces and close lid. Bring up to pressure again and pressure cook for 2 more minutes.

4 Depressurize as before. Open lid and add salt and pepper, and parsley if desired. Serve.

The first recipe gives quite acceptable results, but the extra trouble taken with the second makes a marked difference. Frying the onion and carrot first gives a much stronger base to the broth, and by delaying the addition of the cooked chicken pieces you ensure that, while they become thoroughly warmed up (all that is called for), there is no chance that they become overcooked or the slightest bit mushy or stringy.