Ingredients (serves 4)

• 3 tb vegetable oil
• 20 chicken wings (tips removed, cut at the joint)
• 6 thick slices of fresh ginger, finely chopped
• 2 small chilli peppers, seeded & finely chopped
• 800g canned chopped tomatoes
• 2 tb worcestershire sauce
• 4tb soy sauce
• 2 tb red wine vinegar
• 2 tsp cornstarch (optional)
• 1 small handfull coriander, freshly chopped
• 5 garlic cloves, finely chopped

Method

1. Pour oil into pressure cooker to coat the base very generously.
2. Put in half the wings and brown them over the SAUTE/SEAR setting. Remove to plate and brown the second half of the batch, adding a little more oil if needed.
3. Put all the browned wings into the pressure cooker with all the remaining ingredients, except the cornstarch and coriander. Stir in to distribute the chopped items, then secure the lid .
4. Set to 'HIGH PRESSURE'... then select MEAT/POULTRY.. which will set timer for 15 minutes.
5. If sauce is too thin, you can boil it down for 2 minutes, or whisk 2 teaspoons of cornstarch into an equal quantity of cooking liquid and then stir it into the contents of the pressure cooker. A very wet sauce will add more tasty liquid for a white rice.
6. Stir in the coriander just before serving.