| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Indo |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Sliced mushrooms |
| 1 |
c |
Chopped green pepper |
| 1/4 |
c |
Sliced green onion |
| 1 |
sm |
Jalapeno; seeded, deveined, finely chopped |
| 1 |
lg |
Clove garlic; minced |
| 1 |
ts |
Minced fresh ginger |
| 1 |
tb |
Sesame or vegetable oil |
| 1 |
lb |
Boneless skinless chicken; cut into 3/4 inch pieces |
| 1/2 |
c |
Sliced water chestnuts |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Lime juice; (up to 2) |
| 1 1/2 |
c |
Chicken stock or broth |
| 1 |
c |
Canned unsweetened coconut milk |
|
|
Cayenne pepper |
|
|
Cilantro; minced |
|
|
Hot cooked rice |
INSTRUCTIONS
Heat oil in 4- or 6-quart pressure cooker. Saute mushrooms, green pepper,
green onion, jalapeno, garlic, and ginger until green pepper is tender.
Remove vegetable mixture and reserve. Heat sesame oil in pressure cooker.
Saute chicken until no longer pink in the center, 2 to 3 minutes. Stir in
water chestnuts, soy sauce, and lime juice. Stir in reserved vegetable
mixture and chicken stock. Close cover securely. Bring up to 15 pounds
pressure. Cook 5 minutes at this pressure. Cool cooker at once by running
cool water over top and sides. Stir in coconut milk. Cook over medium heat
until hot. Season to taste with cayenne. Sprinkle with cilantro. Serve with
rice. -The Official Presto Pressure Cooker Cookbook
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 19, 98,
converted by MM_Buster v2.0l.
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