Spicy chicken

1 small chicken, about 1 kg

10 coriander sprigs

2 fresh spring onions, in rounds

1 teaspoon white peppercorns

2 tablespoons salt flakes

2 ecodoses of water

1 tablespoon fresh grated ginger

2 tablespoons light soy sauce

1 tablespoon rice vinegar

1 fresh red chilli pepper

1 teaspoon mirin (optional)

1

Put the chicken, cleaned and bound, in the cooker. Add

the coriander, spring onions (except 1 tablespoon), the peppercorns,

salt and 2 ecodoses of water and cook for 13 minutes

after the hiss.

2

At the end of cooking, vent the valve, open the lid

and check cooking. Stick a skewer in the thigh,

the chicken is ready when the liquid that comes out is clear

and not pinkish. Close the cooker with the lid again

and leave it in its juices for 15 minutes.

3

Make the sauce. Put in a small bowl the light soy sauce,

rice vinegar, grated ginger and reserved

spring onions, the mirin if using it and fresh red chilli

cut diagonally and de-seeded. Emulsify

a little.

4

Serve the chicken, after removing and shredding the flesh with your hands, moistened

with the sauce and served with boiled Basmati rice.