This recipe only takes 8 minutes inside the pressure cooker, 30 minutes if you include the building up and releasing of pressure. And the best of all, there are only 5 ingredients in this recipe and they're all pantry staples!
Have you had Asian chickens before? When it comes to whole chickens, my family and I have always chosen Asian chickens. Here in British Columbia, you can find different types of specialty Asian chickens that are raised locally. When it comes to enjoying fresh Asian chickens, my family simply steams it. By steaming it, you will also extract some chicken broth full of the chicken essence. Mama Lam takes it to the next level by making a sauce with the chicken broth, pour it back onto the steamed chicken so it absorbs all the flavours. Here is the recipe.
Just a week ago we celebrated Chinese New Year, welcoming the Year of the Ox. And like every other CNY, it's the perfect the opportunity for us to cook and eat a lot of good food and observe our cultural traditions. This year, Mama Lam made a Poon Choi / Pancai / Big Bowl Feast / 盤菜.
VanFoodies.com 
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