Method:

1. On the pressure cooker control panel, turn the menu knob to “Fry” function and press start
2. Add in the peanut oil and wait till hot
3. Add in the chilli, garlic, white part of green onions and ginger. Saute for a couple minutes until garlic and green onions become fragrant
4. Add in the soy sauce, shaoxing wine, vinegar, sugar and sesame oil
5. Add in the drumsticks and stir until all the pieces are coated with sauce
6. Cancel the “Fry” function and then place the lid on the pressure cooker
7. Turn the menu knob until you reach the “Meat” function. Using the +/-buttons, adjust the time to 10 minutes
8. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
9. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically.
10. Let the pressure cooker naturally release on its own for 10 minutes
11. Press the pressure release button to get rid of any excess pressure and then open the lid
12. Remove the drumsticks and place in a bowl (remove skin if desired). Shred the drumsticks with a fork, removing the bones
13. Place the pressure cooker back on the “Fry” function and bring the sauce back to a boil
14. Mix the cornstarch and water and add it to the sauce 1/3 at a time until you reach desired thickness
15. Place the shredded chicken back into the sauce and mix very well
16. Serve on lettuce leaves
17. Enjoy!