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Braised Chicken
(5 Litre pressure cooker)

Serves: 4	Pressure Cooking Time 11 minutes
1 (3 lb / 1.3 kg) whole chicken  ½ tsp / 2.5 ml salt  ¼ tsp / 1.3 ml pepper  3 cloves garlic crushed  1 tbsp / 15 ml ketchup  1 tbsp / 15 ml Worcestershire sauce  1 tbsp / 15 ml soy sauce  1 tbsp / 15 ml vinegar  1 tbsp / 15 ml vegetable oil  ¼ cup / 60 ml water
Method
1 In a bowl, rub chicken with salt, pepper and garlic. 2 Combine ketchup, Worcestershire sauce, soy sauce and vinegar. Rub sauce mixture all over chicken. Cover and keep aside 2 hours. 3 Remove chicken. Reserve sauce mixture. 4 Heat oil in cooker about 2 minutes. Brown chicken on all sides and remove. 5 Remove cooker from heat. Pour water and sauce mixture in cooker. Stir to remove any frying residue attached to base. Add chicken. 6 Close cooker. Bring to full pressure on high heat. Reduce heat and cook 11 minutes. 7 Remove cooker from heat. Allow to cool naturally. 8 Open cooker. Leaving cooking liquid in cooker, place chicken on serving dish. Keep hot. 9 To make gravy: Skim off and remove fat from cooking liquid with a small ladle or spoon. Return cooker to medium heat and boil till liquid is reduced to half, stirring occasionally. Serve chicken hot, with gravy.