Sticky Asian Chicken

• 1 cup Chinese wine
• 1/2 cup soy sauce
• 1/2 cup chicken stock
• 1/2 cup honey
• 1/4 cup brown sugar
• 2 tbsp hoisin sauce
• 3 cloves garlic, peeled and sliced
• 3 pieces ginger, peeled, roughly chopped
• 3 None whole star anise
• 1 None cinnamon stick
• 3 1/3 lbs whole chicken
• None None Steamed greens, to serve

1. In a pressure cooker, combine the wine, soy sauce, stock, honey, sugar, hoisin sauce, garlic, ginger, star anise and cinnamon. Add the chicken, turning and basting to coat.
2. Close the pressure cooker. Bring up to pressure following the manufacturer's instructions. Reduce heat to medium and cook for 30 mins.
3. Release the pressure following instructions. Remove chicken from the liquid, transfer to a plate and let rest, loosely covered in foil, for 5 mins.
4. Strain the cooking liquid through a sieve into a large saucepan. Bring to a boil and cook for 5 mins, until the reduce by a third.
5. Using a cleaver, chop the chicken into quarters, then thick pieces. Serve with sauce and steamed greens.

chinese wine, soy sauce, chicken stock, honey, brown sugar, hoisin sauce, garlic, ginger, star anise, cinnamon stick, chicken, steamed greens

Taken from recipes-plus.com/api/v2.0/recipes/28487 (may not work)