Oster 4801 instruction manual Chicken Stock, Thai Coconut Rice with Scallions, Ginger and Peas

Chicken Stock

2-3 pounds chicken, preferably backs and necks,

 chicken parts or whole chicken 2 tablespoons butter

2 celery ribs, coarsely chopped

2 carrots, coarsely chopped

2 onions, coarsely chopped

2 leeks, washed well and coarsely chopped

6 peppercorns

1 sprig thyme

2 sprigs flat leaf parsley

1 bay leaf

2-3 quarts of water (do not fill bowl more than 2/3 full) Kosher salt to taste

1.Set pressure cooker to Browning mode . Add butter and melt; sauté celery, carrots, onions and leeks. Cook until lightly browned and fragrant.

2.Add chicken and remaining ingredients. Cover and cook under pressure for 25 minutes or press program indicator for Stew .

2.Strain stock and discard solids.

3.Use stock as base soups and sauces or freeze for later use.

Thai Coconut Rice with Scallions, Ginger and Peas

3 cups long-grain, Jasmati rice

2 cups water

1 13-ounce can unsweetened coconut milk

3 scallions, thinly sliced

2 teaspoons grated ginger root

1 cup frozen peas Kosher salt and pepper Fresh Thai basil to garnish

1.Add all ingredients to pressure cooker bowl.

2.Cook under pressure for 10 minutes or press program indicator for Rice .

3.Release steam and pressure, uncover and taste.

4.Season with salt and pepper. Garnish with Thai basil if desired.

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