Pressure Cook: 20 mins / Slow Cook: 3 - 5 hours (HI) OR 4 - 6 hours (LO)
Serves:
4
This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
Ingredients
2 tablespoons vegetable oil
2 onions, halved
5cm piece ginger, sliced
1 small bunch coriander
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/4 cup (60ml) fish sauce
1 tablespoon raw sugar
2 litres salt reduced chicken stock
1kg chicken legs
Method
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Select SEAR and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions and ginger, cut side down. Cook until charred, 5 minutes
Add the coriander, star anise, cinnamon, cloves, fennel seed, coriander seeds, fish sauce, sugar and chicken stock and stir to combine. Add the chicken legs
Select PRESSURE COOK or SLOW COOK SOUP
When cooking has completed, transfer chicken legs to a plate and shred. Strain broth through a fine mesh sieve and discard solids. Skim any scum from the top. Season to taste with additional fish sauce and sugar
