Instructions

1. Prepare your vegetables: dice fennel, peel and dice garlic, peel ginger.
2. Add the chicken to the bowl of your pressure cooker.
3. Add in the bacon fat, coconut milk, vinegar, and all the seasoning.
4. Add in the fennel, garlic and the chunk of ginger.
5. You just want the ginger to infuse it’s flavor in the dish, mincing the ginger up will make it’s flavor overpowering (you will remove the chunk after cooking).
6. Toss with a spoon or with clean hands.
7. Close the pressure cooker, set to poultry mode (Aprx 12.0 PSI for 20 minutes)
8. When the machine is done cooking and the pressure has released, open the lid, stir well.
9. There will be a lot of fluid in the pot, set the pressure cooker to saute or reduce mode, for 10 minutes.
10. It will come to a boil. Stir twice during reductions. You want the chicken to stick a little to the bottom to get that toasty, browned part.
11. When done reducing, mix with tongs or forks, the chicken should easily shred, fall apart, and it should be saucy but not soupy.
12. Serve, garnish with fennel greens, and be sure to find and remove the large piece of ginger.
13. Chop up parsley, add in and mix up.
14. Enjoy!