We normally make this dish with potato and with traditional stovetop cooking. However, we adapted this for four partially frozen chicken quarters and ½ a head of cauliflower. First, partially defrost 4 chicken quarters by placing them (inside a closed ziplock bag) in a large bowl of room temperature water for an hour on the countertop. Second, remove skin from chicken, and separate into a drumstick and two pieces of chicken thigh (one piece will have the thigh bone). Lightly season with salt and black pepper and place in a bowl. Third, thinly slice one large onion and 5-6 garlic cloves. Separately, wash and trim half a head of cauliflower, drying and cutting into florets (about 2×3″), and set aside. Fourth, heat the bottom part of a large pressure cooker on medium high, add 1 Tbsp canola oil, then saute the onion until fragrant and translucent. Then add the garlic and saute for 1 min. Add the chicken pieces, stir, then quickly pour in ¾ cup soy sauce and 1 ¼ cup white vinegar. Lower the heat to medium. Place the lid on the pressure cooker, lock, and then increase heat. When the pressure cooker reaches high pressure, lower the heat to maintain high pressure and let cook for 10 mins. Do a quick release and then open the lid. Fold in the cauliflower florets, cover with a glass lid, and let simmer (on low-medium heat) until cauliflower is tender (about 10 mins). Serve with jasmine rice; Burmese julienned red cabbage salad also makes a nice complement. (May 2021)
Cooking Adventures 