Instant Pot HK Chicken (白切雞)

Make Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. This Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour! #instantpot #instantpotrecipes #pressurecooker #pressurecookerrecipes #chickenrecipes #wholechicken #chineserecipes

Make this Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce. Super easy to cook with 5 real, whole food ingredients in an hour!

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5 from 21 votes

We’re thrilled that many of you have jumped right in using our Game-Changing Technique: Instant Pot Poaching Method to make Instant Pot BBQ Chicken!!

From our reader Jody: “Tonight we tried your Game Changing BBQ Chicken. Holy smokes was it delicious!! My husband who is the white meat eater of a chicken RAVED how moist it was! I myself can not get over how great the dark meat was! Neither one of us have had chicken so good.”

This ancient gentle cooking technique is seriously awesome for cooking perfectly tender & juicy whole chicken in Instant Pot.

So we’re excited to venture out and recreate one of the most popular Classic Cantonese dishes – Chinese Poached Whole Chicken (White Cut Chicken) served with Ginger Scallion Sauce. Yaass!! 😀

Make Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. This Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour! #instantpot #instantpotrecipes #pressurecooker #pressurecookerrecipes #chickenrecipes #wholechicken #chineserecipes

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White Cut Chicken 白切雞, originated from Qing dynasty, is one of the easiest Chinese Chicken dishes to make.

Instant Pot HK Chicken is all about enjoying the simple comforting deliciousness of bouncy skin, tender, juicy & flavorful chicken meat drowned in fragrant Ginger Scallion Sauce.

In Chinese: 皮爽肉滑, 口感肥美嫩滑多汁! Yum!! ?

Make Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. This Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour! #instantpot #instantpotrecipes #pressurecooker #pressurecookerrecipes #chickenrecipes #wholechicken #chineserecipes

Every Chinese New Year’s Eve 年三十晚 comes the most anticipated family meal of the year aka the Reunion Dinner 團年飯! We’d drop whatever plans we have to gather with family to enjoy the meal together as we step into the New Year.

Days leading up to CNYE, my family would prepare a spread of 8 main courses include chicken, fish, meat, fat choy 髮菜. We’d also prepare festive snacks, desserts, and sides like Nian Gao 年糕 or Lo Bak Gou 蘿蔔糕!! 😀

Each of these dishes symbolize blessings for the family such as abundance, prosperity, happiness, or good health.

And White Cut Chicken 白切雞 is a must every year!

During dinner, my dad would tell us fascinating stories from his childhood. How tough life was back in the days where his family was only able to afford to raise one chicken throughout the year.

When Chinese New Year came, they would joyously celebrate and cook the one and only chicken they had. And that was the only time they can enjoy meat.

Sometimes we forget how far we’ve come and how blessed we are now. The chicken we enjoy every Chinese New Year serves as a great reminder that our staples today were once their precious luxury treasures.

 


 

What is Poaching?

If you’ve enjoyed Poached Eggs before, then you’ve savored the heavenly deliciousness of Poaching. 🙂

The Deep Poaching Method involves cooking food submerged in liquid at a relatively low temperature.

Instant Pot BBQ Whole Chicken Recipe (Pressure Cooker Whole Chicken): ensure water covers at least 90% of the whole chicken in Instant Pot Electric Pressure Cooker
Photo from our Game-Changing Instant Pot BBQ Chicken Recipe

This method allows the proteins to denature without pulling out too much moisture out of the food. That’s why poached food comes out so moist and tender!

Poaching is most commonly used for cooking delicate or fragile food that might easily fall apart or dry out using other cooking methods, such as eggs, fish, or poultry.

 


 

Cooking Tips for Instant Pot HK Chicken Recipe

1. Ensure Water Covers At Least 90% of the Chicken.

8 cups (2L) of Water is not a typo!

In this recipe, we’re using the deep poaching method in the Instant Pot to cook the whole chicken. So it’s critical to ensure your whole chicken is fully submerges in the salted water.

2. Pressure Cook at High Pressure 0 Minute

Also not a typo! 🙂 How can this be?!

We’re setting the pressure cooking time to 0 (zero) minute because we’re using the heat generated during the “coming up to pressure” stage AND the “depressurizing” stage (i.e. during natural release) to cook the chicken.

Just remember to have your food thermometer ready to make sure the chicken’s internal thickest part reaches at least 165°F (74°C).

3. Use Good Quality Chicken

Since this Instant Pot HK Chicken is all about enjoying the simple chicken fragrance and fresh rich flavors, it’s important to choose a good quality chicken.

We don’t get the privilege to enjoy fresh chickens here, so we usually use Free Range Chicken 走地雞, “Yellow Skin” Chicken 黃油雞, or Loong Kong Chicken 龍崗雞 for richer and stronger chicken flavors.

 


 

Ingredients for Instant Pot HK Chicken

Instant Pot HK Chicken Recipes (Pressure Cooker HK Chicken) White Cut Chicken 白切雞 Ingredients

  • 2.8 – 3.6 pounds (1270 – 1633g) good quality whole chicken
  • 2 tablespoons (30g) ginger, crushed and sliced
  • 4 stalks green onions
  • 2 tablespoons (~40g) fine sea salt or table salt
  • 8 cups (2L) cold water

Serve With – Ginger Scallion Sauce 薑蓉

  • 1 stalk green onions, finely chopped
  • 1 tablespoon (15g) ginger, grated
  • 1 ½ tablespoon (22.5ml) peanut oil
  • Salt to taste

*Pro Tip: 8 cups (2L) of cold water is not a typo as we’re using the Instant Pot Poaching Method.

 


 

Tools for Instant Pot HK Chicken

 


How to Make Instant Pot HK Chicken Recipe

1

Pressure Cook Whole Chicken


2.8 – 3.6 pounds (1270 – 1633g) good quality whole chicken
2 tablespoons (30g) ginger, crushed and sliced
4 stalks green onions
2 tablespoons (~40g) fine sea salt or table salt
8 cups (2L) cold water


Instant Pot HK Chicken Recipe (Pressure Cooker Chicken) - Cantonese Poached Whole Chicken White Cut Chicken 白切雞: add aromatics, seasoning ingredients into Instant Pot Electric Pressure Cooker

Add 2 tbsp (~40g) fine sea salt, 4 stalks of green onions, 2 tbsp (30g) crushed ginger, and 8 cups (2L) of cold water to the Instant Pot.

Instant Pot HK Chicken Recipe (Pressure Cooker Chicken) - Cantonese Poached Whole Chicken White Cut Chicken 白切雞: add water in Instant Pot Electric Pressure Cooker

With tongs, carefully submerge the whole chicken in the water.

*Pro Tip 1: Ensure the water covers at least 90% of the chicken.

Instant Pot HK Chicken Recipe (Pressure Cooker Chicken) - Cantonese Poached Whole Chicken White Cut Chicken 白切雞: submerge whole chicken in the water in Instant Pot Electric Pressure Cooker

Close lid and pressure cook at:

Pressure Cooking Method: High Pressure for 0 minute + Natural Release (18 – 22 minutes).

  • For 2.8lbs (1270g) Whole Chickens: 18 minutes Natural Release
  • For 3.2 lbs (1450g) Whole Chickens: 20 minutes Natural Release
  • For 3.6 lbs (1633g) Whole Chickens: 22 minutes Natural Release

*Pro Tip 2: We’re setting the pressure cooking time to 0 (zero) minute. Yes!! It’s not a typo! The whole chicken will be cooked during the “coming up to pressure” stage AND the “depressurizing” stage (i.e. during natural release).

Open the lid carefully.

With tongs, carefully remove the chicken from Instant Pot.

Instant Pot HK Chicken Recipe (Pressure Cooker Chicken) - Cantonese Poached Whole Chicken White Cut Chicken 白切雞: remove whole Instant Pot Chicken from Instant Pot Electric Pressure Cooker

*Pro Tip 3: Be very careful as there will be hot liquid in the chicken carcass.

Drain the hot chicken stock liquid in the chicken carcass.

 

2

Measure Temperature


Pressure Cooked Instant Pot Chicken, from above


Place the whole chicken on a large plate and measure temperature of the thickest part of chicken.

Make sure the temperature reaches at least 165°F (74°C).

*Pro Tip: If the thickest part is almost 165°F, you can just rest it on the plate and the carry over heat will continue to cook the whole chicken. If the thickest part is below 160°F, place chicken back into the hot liquid and close the lid for another 5 minutes.

 

3

Cool Chicken


Pressure Cooked Instant Pot Chicken, from above
Large bowl of ice water


Fill a large mixing bowl with ice water.

Completely submerge the chicken in ice water for 10 – 15 minutes.

Instant Pot HK Chicken Recipe (Pressure Cooker Chicken) - Cantonese Poached Whole Chicken White Cut Chicken 白切雞: completely submerge whole Instant Pot Chicken in ice water

 

4

Make Ginger Scallion Sauce 薑蓉


1 stalk green onions, finely chopped
1 tablespoon (15g) ginger, grated
1 ½ tablespoon (22.5ml) peanut oil
Salt to taste


Heat 1 ½ tbsp (22.5ml) peanut oil in a saucepan over medium heat.

Place the freshly grated ginger in a small bowl.

Pour in 1 ½ tablespoon HOT peanut oil, 1 stalk of finely chopped green onions and mix well.

Add salt to taste (roughly ½ teaspoon).

 

5

Serve Instant Pot HK Chicken Recipe


Cooled Instant Pot Chicken, from above
Ginger Scallion Sauce, from above


Make Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. This Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour! #instantpot #instantpotrecipes #pressurecooker #pressurecookerrecipes #chickenrecipes #wholechicken #chineserecipes

Pat dry and chop the chicken to serve with Ginger Scallion Sauce.

*Pro Tip: White Cut Chicken is served in pieces with skin and bones. It may take some practices in the beginning to be able to chop the chicken beautifully like the Siu Mei Sifu 燒味師傅. 🙂 Start by chopping the chicken in half (as shown in photo below).

Make Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. This Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour! #instantpot #instantpotrecipes #pressurecooker #pressurecookerrecipes #chickenrecipes #wholechicken #chineserecipes

Dip your homemade Classic Cantonese Poached Chicken (White Cut Chicken) into the fragrant sauce and enjoy!!

Make Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. This Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour! #instantpot #instantpotrecipes #pressurecooker #pressurecookerrecipes #chickenrecipes #wholechicken #chineserecipes

*Pro Tip: Don’t throw away the chicken stock! It is very salty at this stage. Add in roughly 8 cups (2L) water to dilute it and use it for soup, salted chicken stock, bone broth, or cook other dishes.

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Make Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. This Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour! #instantpot #instantpotrecipes #pressurecooker #pressurecookerrecipes #chickenrecipes #wholechicken #chineserecipes

Instant Pot HK Chicken (白切雞)

Make Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. This Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour!
5 from 21 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 55 minutes
Total: 1 hour
Servings: 4 - 6
Calories: 738kcal
Author: Amy + Jacky

Ingredients

  • 2.8 - 3.6 pounds (1270 - 1633g) good quality whole chicken
  • 2 tablespoons (30g) ginger , crushed and sliced
  • 4 stalks green onions
  • 2 tablespoons (~40g) fine sea salt or table salt
  • 8 cups (2L) cold water

Ginger Scallion Sauce 薑蓉:

  • 1 stalk green onions , finely chopped
  • 1 tablespoon (15g) ginger , grated
  • 1 ½ tablespoon (22.5ml) peanut oil
  • Salt to taste

Instructions

  • Pressure Cook Whole Chicken: Add 2 tbsp (~40g) fine sea salt, 4 stalks of green onions, 2 tbsp (30g) crushed ginger, and 8 cups (2L) of cold water to the Instant Pot. With tongs, carefully submerge the whole chicken in the water. Ensure the water covers at least 90% of the chicken.Close lid and pressure cook at High Pressure for 0 minute + Natural Release (18 - 22 minutes). 
    For 2.8lbs (1270g) Whole Chickens: 18 minutes Natural Release
    For 3.2 lbs (1450g) Whole Chickens: 20 minutes Natural Release
    For 3.6 lbs (1633g) Whole Chickens: 22 minutes Natural Release

    Open the lid carefully. With tongs, carefully remove the chicken from Instant Pot. Be very careful as there will be hot liquid in the chicken carcass. Drain the hot chicken stock liquid in the chicken carcass.
  • Measure Temperature: Place the whole chicken on a large plate and measure temperature of the thickest part of chicken. Make sure the temperature reaches at least 165°F (74°C). *Note: If the thickest part is almost 165°F, you can just rest it on the plate and the carry over heat will continue to cook the whole chicken. If the thickest part is below 160°F, place chicken back into the hot liquid and close the lid for another 5 minutes.
  • Cool Chicken: Fill a large mixing bowl with ice water. Completely submerge the chicken in ice water for 10 - 15 minutes.
  • Make Ginger Scallion Sauce: Heat 1 ½ tbsp (22.5ml) peanut oil in a saucepan over medium heat. Place the freshly grated ginger in a small bowl. Pour in 1 ½ tablespoon HOT peanut oil, 1 stalk of finely chopped green onions and mix well. Add salt to taste (roughly ½ teaspoon).
  • Serve: Pat dry and chop the chicken to serve with ginger & green onion sauce. Enjoy!*Pro Tip: Don’t throw away the chicken stock, it is very salty at this stage. Add in roughly 8 cups (2L) water to dilute it and use it for soup or as salted chicken stock.

Stovetop Method:

  • Bring Water Mixture to a Simmer: In a large stock pot, add 3 tbsp (~55g) fine sea salt, 6 stalks green onions, 3 tbsp (45g) crushed ginger, and 12 cups (3L) cold water. Bring the water mixture to a simmer.
  • Cook Whole Chicken: With tongs, carefully submerge the whole chicken in the water mixture with the chicken breast side down. Ensure the chicken is fully submerged in the water. Bring the water mixture back to a simmer. Cover with a lid and turn off the heat. Do not open the lid. After 40 - 45 minutes, open the lid to check for doneness.
  • Continue with the measure temperature step above.
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Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Recipe Notes:

1. Use Good Quality Chicken

Since this Instant Pot HK Chicken is all about enjoying the simple chicken fragrance and fresh rich flavors, it’s important to choose a good quality chicken.
We don’t get the privilege to enjoy fresh chickens here, so we usually use Free Range Chicken 走地雞, “Yellow Skin” Chicken 黃油雞, or Loong Kong Chicken 龍崗雞 for richer and stronger chicken flavors. 🙂

Nutrition:

Calories: 738kcal | Carbohydrates: 2g | Protein: 59g | Fat: 53g | Saturated Fat: 14g | Cholesterol: 238mg | Sodium: 831mg | Potassium: 647mg | Vitamin A: 11.9% | Vitamin C: 9.6% | Calcium: 5.9% | Iron: 16.9%
Course: Dinner, Lunch, Main Course, Meat, Party Food, Quick Meals, Super Easy
Cuisine: Chinese, Hong Kong
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

 


 

Other Instant Pot Chicken Recipes

Instant Pot BBQ Chicken

Instant Pot BBQ Whole Chicken Recipe (Pressure Cooker Whole Chicken): Make this 4-ingredient Life-Changing Instant Pot Whole Chicken in 3 Easy Steps! Tender, juicy chicken glazed with caramelized BBQ sauce. Super easy weeknight meal. #instantpot #instantpotrecipes #pressurecooker #pressurecookerrecipes #chicken #chickenrecipes #wholechicken

Make Healthy Instant Pot HK Chicken Recipe 白切雞 (Pressure Cooker Chicken) in 3 easy steps. This Classic Cantonese Poached Whole Chicken (White Cut Chicken) with Ginger Scallion Sauce is super easy to cook with 5 real, whole food ingredients in an hour! #instantpot #instantpotrecipes #pressurecooker #pressurecookerrecipes #chickenrecipes #wholechicken #chineserecipes
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
    1. Hi Tracy,

      Thank you for your question 🙂

      I recommend cooking the frozen legs for 3 minutes and maybe 18 – 22 minutes natural release.

      Take care!
      Jacky

  1. made a 5 lb previously frozen straight from fridge organic chicken and let sit for 25 mins – came out perfect, with very slight blood in the innermost parts which is ideal! thank you so much!

  2. I love all your recipes and adore you two! This worked very well for me like all the other recipes. Thank you! Xoxo

  3. I tried this methods twice, but both time the chickens were way over cooked. The meat literally fall of the bones. Did I mess up somewhere?

  4. This is at least the 3rd or 4th time I made it. Turns out perfect – although I usually have to shorten the natural release phase, as I like my chicken slightly undercooked. I also add sand ginger (沙姜粉) to both the poaching liquid and the sauce. Thank you for a great recipe!!

  5. Re: HK Chicken Recipe 白切雞 (Pressure Cooker Chicken)
    The recipe calls for High Pressure for 0 minute + Natural Release (18 – 22 minutes). When my iPOT Duo is finished pressure cooking, the unit automatically defaults to a keep warm setting.

    When you say natural release for (18-22 minutes) are you suggesting that I should leave the unit on at the keep warm temp setting for the (18-22 minutes); or, should I simply unplug the unit and keep covered for (18-22 minutes) then manually depressurize the unit.

    Thank you so much for your recipes; they are the best!

    1. Hi Rick,

      Thank you so much for your kind words on the recipe 🙂

      Leaving the unit on keep warm mode will work just fine.

      Have fun cooking & please take care
      Jacky

    1. Hi Judi,

      Thank you for your question 🙂

      Ground ginger will not work as well as fresh ginger.
      I will say roughly 1/2 teaspoon of ground ginger.

      Have fun cooking & please take care
      Jacky

  6. Loved the recipe, my kids had seconds which was unusual. Question though, what do you do with the broth. Can I use it for soup for something else? I know you mentioned it maybe very salty so will need to dilute it. Can this be used to make chicken stock?

    1. Hi Mary,

      Thank you so much for your kind words on the recipe!

      Yes, you can make salted chicken stock with this after you have diluted it.

      You can also add some bok choy or lettuce to make some chicken veggie soup.

      Have fun cooking & please take care
      Jacky

  7. My IP is IP-LUX series. I cannot find the high pressure button. There are soup/broth, meat/stew, cake, egg, saute, rice, multigrain, porridge steam and slow cook. How do I do the poaching of the chicken ? Which button represents high pressure?

    1. Hi Alice,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      The LUX will only operate at high Pressure mode. You can use the pressure cook/manual button for our recipes.

      Have fun cooking & please take care
      Jacky

  8. If I want to cook 2 chickens, can I use the broth from the first chicken to cook the second chicken? Or should I start from scratch? Thank you!!! I’m new to instant top and have tried a few of your recipes and they are fabulous.

    1. Hi Chris,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words and question.

      You can use the broth from the first chicken to cook the second chicken, but you will probably want to increase the cooking time by a few minutes for the second one as you will be starting with hot liquid.

      Happy New Year & please take care
      Jacky

  9. Love all your wonderful recipes and very detail info and great photos. Especially appreciate all your Chinese dishes recipes??, perfect with ingredients available in the SF Bay Area Chinese markets. Keep up the good work and Happy Chinese New Year to you?!

    1. Hi Karen,

      Happy Chinese New Year to you and your family!! Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  10. This recipe is just like how my Mom used to make. The only change? Less salt, more ginger and green onion stalks. Super delicious!

  11. Hi,

    Thanks so much for posting this great recipe. Can I ask if the chicken is at room temperature before cooking? If so, how long do you usually leave the chicken out of the refrigerator before starting cooking?

    Thanks.

    1. Hi A,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words!

      The chicken can be taken straight out of the fridge for this recipe.

      Happy New Year & please take care
      Jacky

    1. Hi Dat,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Yes, or at room temperature 🙂

      Happy New Year & please take care
      Jacky

  12. Do you think this would taste weird with a cut up turkey? I have a 13lb turkey and want to try cutting it in quarters and then making maybe 4lbs this way. Bone in. What do you recommend for cook time and release time?

    1. Hi Anh,

      thank you for your question 🙂

      I don’t think the flavor will match with turkey too well.

      I will use some garlic, onions, rosemary and sage in the liquid.

      For 4 lbs bone in turkey, I will say roughly 0 minutes + 30 minutes natural release.

      Please take care & have an amazing week
      Jacky

    1. Hi Janet,

      thank you for your question 🙂

      The water will be quite flavorful, but you will want to dilute it with water (or chicken stock) as it will be salty.

      Please take care & have fun cooking
      Jacky

  13. If I want to make this using skinless chicken breasts, what changes are needed? I love the whole chicken for a family, but for only 1-2 people and now trying to eat healthier (w/o my favorite chicken skin!), I’d like to change to using chicken breasts in recipes. Thank you!

    1. Hi Natalie,

      thank you for your question 🙂

      For chicken breasts, I will say it will take roughly 15 – 18 minutes to poach.

      Please take care & have fun cooking
      Jacky

  14. Thank you, Amy & Jacky for a wonderful website!! 🙂
    Can you give me a scale of how much natural release time we can figure out with chicken that is different size than your given instructions?! …so i dont have to ask every time!! :))
    Cooking a 6 lb chicken!! :))
    Thanks!!
    Happy Fall!!
    Eva

    1. Hi Eva,

      thank you for your kind words 🙂

      We don’t have enough data to make a scale for this yet, but our readers have successfully cooked 6 lbs chicken with roughly 40 – 42 minutes natural release.

      Take care & have fun cooking
      Jacky

  15. Should we wait couple minutes before put the cooked chicken into cold water? Or just put it in right after take out from IP?
    Thank you.

    1. Hi Ejliu,

      thank you for your question 🙂

      Our recipes are developed in the 6 quart, but the cooking time will work the same.

      Take care & have fun cooking
      Jacky

  16. I just got the IP and this is the first recipe I tried. Wow – it was delicious and my fiancé gave my rare home cooked meal a 10 out of 10!!! I took pictures to show my mom and she wants the recipe too! Do you have this written in Chinese?

    1. Thank you so much for your kind words Kelly 🙂

      We haven’t written this recipe in Chinese. I would recommend using the Google translate for our website.

      Take care & have fun cooking
      Jacky

  17. I love this recipe for whole chicken! I would like to use this poaching method for some whole chicken legs. Should I keep cook time at 0 minute? How long NR? Thanks!

    1. Hi JP,

      So happy to hear from you! Hope you have been doing well 🙂

      I would say roughly 0 minute cooking time and 20 minutes release time for whole chicken legs.

      Take care & have fun cooking
      Jacky

  18. Love all your HK style recipes! Keep them coming. I’ve a question about how to control the timing for the natural release. Your instructions for a 3.6 lbs chicken with a 22 min NR, do I need to watch the time and turn off the vent after 22 min?

    Also, my basic problem is that the Time function and display on the IP is very confusing to me. I couldn’t tell if the numbers are HH:mm or MM:ss. Lol.

    1. Hi Kinna,

      thank you for your kind words and question 🙂

      A timer will be great with this as you will have to watch the time and open the lid after 22 minutes.
      Take care & have fun cooking
      Jacky

  19. Quick question. I understand the part for zero mins pressure cook however did you turn on the keep warm or turn off the keep warm during nature release stage?
    Thanks

    1. Hi Jason,

      thank you for your question 🙂

      Both ways will work as the keep warm function will not kick in well after the Instant Pot has pressure released naturally.

      Take care & have fun cooking
      Jacky

  20. I have the Instant Pot duo mini are there going to be any adjustments I’ll need to make for the cooking time? Thanks!

    1. Hi Kristi,

      thank you for your question 🙂

      You may have to natural release it for a little longer in the Instant Pot DUO Mini as the get up to pressure time will be a little shorter.

      Take care & have fun cooking
      Jacky

  21. Thank you for this recipe! My mother-in-law had taught me how to do this on the stovetop, but yesterday, I didn’t have much time and only had a 4 lb. package of organic frozen chicken breasts and thighs. I misread the recipe and didn’t do the correct times, but it still came out really good! My husband was very happy with it, so I think it was a reasonably close version to his mom’s. Can you please tell me the serving size for the nutrition facts? Thanks so much 🙂

  22. I just made this today and it was super easy! The only thing was that I used kosher salt (the only salt I have) and I should have used more than the 2 tbsp it calls for. The chicken was tasty but it would have been better if it was saltier. Thanks for the recipe it’s another keeper!

  23. Hi Amy & Jacky,
    I got a whole chicken and needed an instant pot whole chicken recipe and went to the most reliable instant pot site: …www.pressurecookrecipes.com
    When I saw your instruction for poaching before baking, I thought, perfect for CNY! and it was, with ginger/scallion sauce too!
    I had to improvise when I realized the chicken was 6 lbs so I pressured at 1 minute and poached for an hour…just to be safe.
    The chicken was great. I will try the ice water next time so the skin will be springier.
    Also skimmed off fat from poaching water to cook rice – similar to Hai Nan chicken.

    I wonder if you could do this for soy sauce chicken (豉油鸡) ?

    My parents make this all the time, I tried a long time ago but felt it wasn’t worth the while until now, with the instant pot and your EASY instructions. This will be a nice alternative from my Costco rotisserie chicken repertoire.

    Thanks again!

    1. Hi Shirley,

      Happy Chinese New Year 🙂

      Thank you so much for your kind words. If thing goes well, we should have a soy sauce chicken recipe up this week!

      Take care & have fun cooking
      Jacky

  24. If I wanted to use 3lbs bone in thighs or drumsticks would I still do zero minutes pressure with 18-22 minutes natural pressure release?

  25. It’s so good to be able to cook this in the IP. I wonder if you have a recipe for the salt and pepper mix that is served with this chicken or steamed fish? I remember my mother cooking it on the stove and overheating it causing us to immediately evacuate the house! But I didn’t get the recipe from her before she passed away last year. I made the nian gao and it was delicious! Happy New Year!

  26. Hi,
    I love the idea of this recipe. To cut down on the time , can you cook the chicken with boiling water instead of cold water?

    1. Hi Tsui,

      thank you for your kind words and question 🙂

      Starting with boiling water will not work as well as starting with cold water.

      It will make the chicken less tender.

      Take care & have fun cooking
      Jacky

  27. Happy Chinese New Year, Jacky and Amy!!! I’m going to be making this chicken tonight for “hoy neen” but my chicken is 4.5lbs. Do i need to increase time and the amount of salt? Thanks again!!!!

    1. Hi Mina,

      Happy Chinese New Year!!!

      The cooking time will be the same 🙂

      The natural release time will be longer (about 7 minutes)

      Take care & have fun cooking
      Jacky

  28. my father taught me that there should be a little blood in the bone marrow. this is an indication that the chicken is not over cooked.
    Howard

    Joke.. Just pour 2 liter of boiling water thru the chicken and you’re done.

  29. Hi Amy + Jacky!
    I am trying this recipe after trying the BBQ chicken last week (which was great and I ended up making the most amazing chicken stock with it, too!). Anyway, I have it in the pot now but we won’t eat it until tonight. After the ice bath I’ll cut and refrigerate. What temperature should I serve it tonight? I was thinking I could put it back in the IP on steam to heat it. I’ve never had this dish so I am not familiar with it but I am looking forward to trying it!
    Thank you! Suzanne

    1. Hi Suzanne,

      thank you for your question and kind words 🙂

      White cut chicken is usually served at room temperature or slightly warm.

      Take care & have fun cooking
      Jacky

  30. How can I adapt this recipe for the 3 quart Mini? If I use a 2lb chicken, how much water should I add, or do I just fill it up to the 2/3 line? Thanks, it looks delicious and I look forward to trying it. Gung Hay Fat Choy!

    1. Hi Harleen,

      Gung Hay Fat Choy 🙂

      thank you for your question.

      You will want to fill it up until the chicken is at least 90% submerged in the liquid.

      Have fun cooking and have a great weekend!
      Jacky

  31. Glad to see this recipe! I developed my own approacg with low pressure and natural pressure release which worked well but your method is faster. I can’t wait to try it as this dish is a regular family staple for us.

  32. Thank you for experimenting with this technique so we don’t have to. This poaching method is foolproof and the results are delicious.
    黃毛雞 is pricey (about 2-3 times the price) compared to conventional chicken but I could really taste the difference when cooked using this method. The chicken broth made a great base for wonton noodle soup the next day. It’s like a Cantonese dish that gives me another Cantonese dish!

  33. I just tried this recipe and it turned out awesome! Cooked through but not mushy. Just perfect. Now to learn how to chop and arrange the chicken attractively! Thank you for the recipe!

    1. Sorry for the delay in replying as we are in the process of moving with limited internet access 🙁

      Thank you so much for your kind words on the recipe Canela!!

      Take care & Have a great weekend
      Jacky

  34. love the method, I want to try it with soy sauce mixture for making soya sauce chicken instead of cold water. If i don’t use the ice plunge method to stop the chicken cooking process, do you think I can just release the pressure earlier?

  35. This is one of my favorite meals! Thank you for testing it out for us. I tried it out right after you published the BBQ chicken recipe.. soooo good and much faster than the traditional way of poaching! Thank you.

  36. When I tried the BBW chicken – I knew I could also make a white cooked chicken – and now you’ve given the recipe for it.
    The instant pot sure beats bringing the water to boil 3 times to white cook a chicken in ordinary pots.
    Great recipes – keep them coming.

  37. Happy New Years Amy + Jacky, I tried this last week when you posted the IP BBQ Chicken without the BBQ. I used green onions and gingers as you posted in this recipe. The only thing I did different was add a finally diced jalapeno pepper to the ginger scallion sauce. This is so much quicker and just as delicious as the old fashion way. Thank you!!!

  38. Oh my goodness!!! I seriously love you two! I miss白切雞蛋and can’t wait to try this recipe!! I might be able to impress my parents with your amazing recipes 🙂 Good luck with your move.

    1. Hi Julie,

      thank you for your question 🙂

      It will depend how big is the chicken.

      I would recommend 1 minutes at high pressure and a longer release time.

      Happy New Year to you and your family
      Jacky

  39. Hi Amy and Jacky,
    How long will be to cook whole duck this way? I’d like to cook a barbecue duck using this method .. BTW amazing recipes and techniques here,such a pleasure to try and even read.

    1. Hi Rita!

      One of our readers have made a whole duck this way with 0 minutes pressure cooking time and then 30 minutes Natural release.

      Perhaps you can give that a try!

      Happy New Year to you and your family
      Jacky

    1. Hi A,

      Thank you for your question 🙂

      You will want to increase the natural release time and maybe add 1 minute to the pressure cooking time.

      Happy New Year to you and your family
      Jacky

  40. I just got an IP. I’m so excited to try this. To make the white cut chicken, how do you prevent the chicken blood etc from coming out and leaving brown residue all over? Do you 過冷河 before poaching the chicken? Or does that not happen at all?
    Thanks!

    1. Hi Waitz,

      thank you for your question 🙂

      Yes, you can parboil it first or you can just wash off the brown residue with ice cold water after pressure cooking.

      Happy New Year to you and your family
      Jacky

  41. So is this like Hainanese Chicken Rice, just without the rice? I can always use the liquid to cook the rice afterwards right?? I miss this from my days in HK!

    1. Hi Christina,

      thank you for your question 🙂

      This is quite similar. Hainanese chicken usually have more things in the cooking stock (garlic, shallot..etc)

      Happy New Year to you and your family
      Jacky

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