1 3-pound chicken, cut up
1 tablespoon vegetable oil or olive oil
1/2 cup sliced celery
1 green or red pepper, cut into chunks
1 20-ounce can pineapple chunks, drained and juice reserved
1 cup reserved pineapple juice (add water if necessary)
1/4 cup brown sugar
1/2 cup vinegar
2 tablespoons soy sauce
1 tablespoon catsup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water
STEAMED RICE
1 cup long grain white rice
1 1/2 cups water
1 cup water
Servings: 6
1. Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker; add celery and green pepper. Combine pineapple juice, brown sugar, vinegar, soy sauce, catsup, Worcestershire sauce, and ginger; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken. Serve with rice.
2. Steamed Rice: Combine rice and 1 1/2 cups water in metal bowl. (Use a 5-cup capacity bowl, 3 inches high or less, which will fit loosely into a 4- or 6-quart Presto pressure cooker.) Place 1 cup water, cooking rack, and bowl in Presto pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open pressure cooker and allow rice to steam, uncovered, 5 minutes.
Makes 4 to 6 servings.
Notes: The concept of "The Five Flavors" — bitter, salty, sour, hot, and sweet — seems to have been well established in Chinese haute cuisine by the 4th Century B.C., although it had its roots much earlier among the peasants across the vast country. The followers of Confucius had the wisdom to realize that contrast is the essence of good menu planning. Begin dinner with egg rolls, followed by Sweet 'n Sour Chicken with rice or chow mein noodles. For dessert, serve orange sherbet or almond cookies.
Cuisine: Asian
1 tablespoon vegetable oil or olive oil
1/2 cup sliced celery
1 green or red pepper, cut into chunks
1 20-ounce can pineapple chunks, drained and juice reserved
1 cup reserved pineapple juice (add water if necessary)
1/4 cup brown sugar
1/2 cup vinegar
2 tablespoons soy sauce
1 tablespoon catsup
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons cold water
STEAMED RICE
1 cup long grain white rice
1 1/2 cups water
1 cup water
Servings: 6
1. Heat oil in a 4- or 6-quart Presto pressure cooker. Brown chicken a few pieces at a time; set aside. Return all chicken to pressure cooker; add celery and green pepper. Combine pineapple juice, brown sugar, vinegar, soy sauce, catsup, Worcestershire sauce, and ginger; pour over chicken. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm platter. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken. Serve with rice.
2. Steamed Rice: Combine rice and 1 1/2 cups water in metal bowl. (Use a 5-cup capacity bowl, 3 inches high or less, which will fit loosely into a 4- or 6-quart Presto pressure cooker.) Place 1 cup water, cooking rack, and bowl in Presto pressure cooker. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 5 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Open pressure cooker and allow rice to steam, uncovered, 5 minutes.
Makes 4 to 6 servings.
Notes: The concept of "The Five Flavors" — bitter, salty, sour, hot, and sweet — seems to have been well established in Chinese haute cuisine by the 4th Century B.C., although it had its roots much earlier among the peasants across the vast country. The followers of Confucius had the wisdom to realize that contrast is the essence of good menu planning. Begin dinner with egg rolls, followed by Sweet 'n Sour Chicken with rice or chow mein noodles. For dessert, serve orange sherbet or almond cookies.
Cuisine: Asian
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