Ingredients -

  • 1kg of skinless chicken thigh fillets, with bones, flesh scored
  • 2 lemongrass stems, cut in half and bruised
  • 3 spring onions, sliced diagonally
    • Chilli Caramel

      • A cup of coconut sugar
      • 1 long fresh chilli, thinly sliced
      • 4 teaspoons of grated fresh ginger
      • 3 garlic cloves, minced
      • ¼ cup of fish sauce
      • ¼ cup of lime juice
      •  Rice to serve

       

      Directions - 

      1. Place chilli caramel ingredients into a small pot and combine on a low heat until sugar is dissolved
      2. Place the chicken and chilli caramel sauce in the pressure cooker. Coat chicken. Add the lemongrass.
      3. Cook for 60 minutes and check the tenderness of the chicken following the instructions to release the pressure prior to opening
      4. You may cook for a further 20-30 mins if the chicken isn't falling off the bone yet
      5. Serve with rice and garnish with spring onions and extra chilli (optional)

      Recipe by Melanie Lionello