Let your pressure cooker do all the work tonight with our five-spice sticky drumsticks recipe. We use chicken lovely legs and Chinese five-spice and lots of herbs to make a fragrant and delicious pressure cooker dinner the family will love.
Adjust the chilli flakes to suit your spice tolerance.
Test Kitchen tip
Want to cook this recipe in the oven? Amp up the flavour by marinating chicken for at least 2 hours or overnight. Shake off excess marinade and cook in a 200C/180C fan oven on a large, lined oven tray for 30 minutes. Meanwhile, reduce remaining marinade in a medium saucepan until thickened; baste chicken with marinade in the final 10 minutes of cooking. Cook until chicken is golden and cooked through.
1.Heat oil in a 6-litre (24-cup) pressure cooker. Add chicken to cooker; cook, turning, until browned all over. Add remaining ingredients; turn chicken to coat in the sauce.
2.Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 25 minutes.
3.Quickly release pressure according to manufacturer’s instructions; remove lid. Remove chicken from cooker. Bring sauce to the boil.
Boil, uncovered, for 8 minutes or until sauce thickens.
4.Serve chicken drizzled with sauce.
Suitable to freeze at the end of step 3. Serve with steamed rice and lime wedges. Top with sliced green onions, toasted sesame seeds and coriander leaves.
Note
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