Slice the garlic and onions. I used one onion this time but it's better if you use two, as the sweetness comes from the onions.
Spread 2/3 of the sliced onion mixture on the bottom of a pressure cooker and place the chicken on top and layer on the rest of the onion slices. Add 2/3 of the soy sauce and other ☆ marked ingredients.
Secure the lid and bring up to pressure. Reduce the heat to medium-low and cook it for 20 minutes. Allow the pressure to drop by just turning off the burner and letting it cool down naturally.
Remove the lid and turn on the heat. Thicken the sauce, basting the chicken with the sauce occasionally. Add the remaining 1/3 of the soy sauce if needed.
If you have time, prepare the chicken until Step 3 the day before and let the chicken absorb the flavor overnight. Then reduce the sauce, adjusting the seasoning on the day of eating.
I use the Fissler Royal 6L type of pressure cooker. If you are cooking with a regular pot or clay pot, add more water and spread more onions underneath the chicken.
Use the left over sauce to cook vegetables. It's tasty. (I cooked potatoes this time.)
Story Behind this Recipe
My mom always made this chicken dish on Christmas and whenever people got together. She gave me a pressure cooker so I tried to mimic her cooking.
I asked my mom for this recipe but she didn't have the exact amounts for the ingredients. So I got this through trial and error. Taste and adjust the amount of soy sauce to your liking.