Pressure Cooked Chicken

This is a recipe my grandmother has been making for as long as I can remember. As long as you can find the ingredients, it's pretty easy to make and the pressure cooker makes the soup very flavorful.

Ingredients

• 1 dried scallop
  • Dried scallops are probably the hardest of the ingredients to get. You won't be able to find these in American grocery stores, and even most Asian grocery stores don't have them. I've only been able to find them in Chinatown in major cities, where you can sometimes find entire shops dedicated to dried ingredients and herbs.
• 6 dried Chinese black (shiitake) mushrooms
  • If you can't find these in your grocery store, Asian grocery stores should have them.
• 1 bunch green onions
• 1 whole chicken

Directions

1. Put the dried scallop and black mushrooms at the bottom of the pressure cooker. Cut the roots off the green onions, cut them in half to fit, and layer them on top.
2. Put the chicken in the pressure cooker on top of everything.
3. Fill the pressure cooker with water, either until the water level just covers the chicken or you hit the max liquid level of your pressure cooker (whichever is first).
4. Heat the pressure cooker on medium-high until it reaches pressure (high pressure if your pressure cooker has multiple options). Turn to medium low and let cook for 45 minutes.
   • This is a longer cook time than you'd typically see for most other American pressure cooker chicken recipes. However, the goal for those is to keep the chicken firm enough to be carved. For this recipe, we want the chicken falling apart so it can be eaten with chopsticks in soup.
5. Remove from heat and let sit for 15 minutes so the pressure releases naturally.
6. Finish releasing any pressure and open the pressure cooker. Serve over rice. You can optionally garnish with green onion.

Alternately, if you don't have a pressure cooker, you can use a slow cooker and cook on low for 8-10 hours.