Garlic & Dried Scallops Chicken Soup 大蒜瑶柱鸡汤 【Pressure Cooker Recipe 高压锅食谱】

Garlic are known to boost the function of the immune system and help prevent and reduce the severity of common illnesses like flu and common cold. Adding garlic in daily soup provides great health benefits and it gives the soup a nice savoury flavour. 

I cook this soup using Song Cho Electric Pressure Cooker SC-EP5. It's ELECTRIC, means the pressure and cooking time were preset and taken care by the pressure cooker itself. So convenient and fuss-free. 

Song Cho Electric Pressure Cooker SC-EP5.
Find out more products details from Song Cho E-Shop

Ingredients: 材料

100g Garlic 蒜头 100克

650g Chicken (blanched) 带骨鸡肉 650克，汆水备用

3-4pcs Dried Scallops (soaked) 瑶柱/干贝 3-4 粒，泡软

1 litre Hot Water 热水 1 公升

Salt (add to taste) 盐 适量

20ml Rice Wine (optional) 米酒 20毫升（不放也可以）

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Add some oil into Song Cho Electric Pressure Cooker inner pot, select <SOUP> function. When the oil is heated, add in garlic and stir fry till fragrant and slightly brown.
松厨电压力锅内锅加入少许油，开电源，按《SOUP》 功能烧热油。加入蒜头爆香至上色。

2. Add in the rest of the ingredients. 
加入所有材料。

3. Press <CANCEL>, close the lid and ensure the pressure cooker is properly locked and balancing weight is properly placed. Press <SOUP> function (default cooking time is 25 minutes after sufficient pressure is formed).
按《CANCEL》，盖上锅盖，把盖子锁好，配重头戴正。按《SOUP》 功能（默认烹煮时间在气压饱和后为25分钟）。

4. When it is done, the control panel will indicate <bb> text and it goes into keep warm stage. Press <CANCEL> button and turn off the power. This step is important to ensure the pressure is released faster. When the indicator drop, it is ready, best serve warm. 
烹煮完成后，显示荧幕会出现《bb》字体。按《CANCEL》即取消保温程式。关掉电源，这样能使压力比较快降低。当指示阀下降后，打开锅盖，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

By readers, some feedback from those who have tried this recipe:

By Zaibab Zainab

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Nian Gao [Pressure Cooker Recipe] 椰糖年糕【简易版高压锅食谱】

Nian Gao, translated as Chinese New Year Cake is a kind of sweet sticky rice cake prepared from glutinous rice flour, sugar and water. Traditionally it is most popular eaten during Chinese New Year. It is considered good luck to eat Nian Gao during this festive season as Chinese believed eating Nian Gao has a symbolism of raising oneself taller, higher or wealthier in each coming year. 

I love Nian Gao, especially homemade, less sweet version. I usually make traditional Nian Gao at my parent's house using slow cooker. Really SLOW as I need to steam the Nian Gao for 22 hours to get a nice brown colour. When nearing Chinese New Year, my day to day routine is scheduled with back to back baking. Therefore, I used pressure cooker to shorten the steaming time. 

I'm using Song Cho Electric Pressure Cooker SC-EP5. It's ELECTRIC, means the pressure and cooking time were preset and taken care by the pressure cooker itself. So convenient and fuss-free. 

Song Cho Electric Pressure Cooker SC-EP5.
Find out more products details from Song Cho E-Shop

Ingredients: yield 3 mini Nian Gao
材料

200g Glutinous Rice Flour 糯米粉 200克

110g Brown Sugar 黄糖 110克

50g Gula Melaka/ Palm Sugar 椰糖 50克

285g Water 水 285克

Banana Leaves 香蕉叶 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Blanch the banana leaves in hot water, pat dry with kitchen towel and line the ramekins. 
香蕉叶烫至软。抹干后铺在容器里。

2.  Heat water and sugar till full dissolved, let it cool. Mix the syrup with glutinous rice flour, pour through a strainer. Pour the mixture into the lined ramekin, cover with aluminium foil, tied and place in Song Cho Electric Pressure Cooker inner pot. repeat for the rest.
水和糖小火煮溶，待凉。加入糯米粉，拌均后过筛。倒入容器里，盖上锡纸。放进松厨高压锅里。

3. Close the lid and ensure the pressure cooker is properly locked and balancing weight is properly placed. Press <CONGEE> function (default cooking time is 20 minutes after sufficient pressure is formed, increase pressure time to 40 minutes if preferred darker colour Nian Gao). 
把盖子锁好，配重头戴正。按《CONGEE》 功能（默认烹煮时间在气压饱和后为20分钟。喜欢深颜色的年糕，可以把时间调至40分钟）。

4. When it is done, the control panel will indicate <bb> text and it goes into keep warm stage. Press <CANCEL> button and turn off the power. This step is important to ensure the pressure is released faster. When the indicator drop, it is ready.
烹煮完成后，显示荧幕会出现《bb》字体。按《CANCEL》即取消保温程式。关掉电源，这样能使压力比较快降低。当指示阀下降后，打开锅盖，即可取出年糕。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!


From readers, some feedback from those who have tried this recipe:

By Jeslyn See 

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Braised Plum Sauce Pork Ribs & Tendons 梅酱焖排骨（松厨电压力锅食谱）

A quick and easy way to braise pork ribs and tendons using pressure cooker, it only takes 40 minutes to cook, the meat were tender and fall-off-the-bones with thick and flavourful gravy. 

I'm using Song Cho Electric Pressure Cooker SC-EP5. It's ELECTRIC, means the pressure and cooking time were preset and taken care by the pressure cooker itself. So convenient and fuss-free. 

Song Cho Electric Pressure Cooker SC-EP5.
Find out more products details from Song Cho E-Shop

Ingredients: 材料

650g Pork Ribs 排骨 650克

500g Pork Tendons (blanched) 猪脚筋 500克，汆水备用

200g Hot Water 热水 200克

1/2 tsp Salt 盐 1/2小匙

Some Coriander for garnishing 芫荽 少许


Marinade 腌料:

1 tbsp Tapioca Flour 木薯粉 1汤匙

2 tbsp Plum Sauce 梅酱 2汤匙

2 tbsp Oyster Sauce 蚝油 2汤匙

2 tbsp Light Soy Sauce 酱油 2汤匙

1 tbsp Dark Soy Sauce 黑酱油 1汤匙

1/2 tsp Garlic Pepper 大蒜胡椒 1/2小匙

1 tsp Sesame Oil 麻油 1小匙

1 tbsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1汤匙


(A)

1 thumb size Ginger, sliced 姜 6片

6 cloves Garlic, pounded 蒜头 6瓣

35g Shallot 小葱头 35克

1pc Star Anise 八角 1个

3 Clove 丁香 3粒

1 Cinnamon Stick 肉桂 1支

1 Red Chili 红辣椒 1条

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Mix all marinade ingredients and pork ribs, cover and marinate in the refrigerator overnight.
腌料和排骨拌均后盖上保鲜纸放进冰箱腌隔夜。

2. Add some oil into Song Cho Electric Pressure Cooker inner pot, select <SOUP> function. When the oil is heated, add in (A) and stir fry till fragrant.
松厨电压力锅内锅加入少许油，开电源，按《SOUP》 功能烧热油。加入材料（A）爆香。

3. Add in tendon and pork ribs, reserved the marinade. Stir fry till the ribs is half cooked. Add in water, reserved marinade and salt (add to taste), mix well. 
加入猪脚筋和排骨炒香，加入水，腌汁和盐，拌均。盐的份量可以自行调整/调味。

4. Press <CANCEL>, close the lid and ensure the pressure cooker is properly locked and balancing weight is properly placed. Press <BEANS/ TENDON> function (default cooking time is 40 minutes after sufficient pressure is formed).
按《CANCEL》，盖上锅盖，把盖子锁好，配重头戴正。按《BEANS/ TENDON》 功能（默认烹煮时间在气压饱和后为40分钟）。

5. When it is done, the control panel will indicate <bb> text and it goes into keep warm stage. Press <CANCEL> button and turn off the power. This step is important to ensure the pressure is released faster. When the indicator drop, it is ready. Garnish with coriander and serve warm. 
烹煮完成后，显示荧幕会出现《bb》字体。按《CANCEL》即取消保温程式。关掉电源，这样能使压力比较快降低。当指示阀下降后，打开锅盖，加入芫荽点缀，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Read More