Instant Pot Soy Sauce Chicken 豉油雞

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): Make this Classic Soy Sauce Chicken Recipe at home in 3 easy steps! Tender and juicy whole chicken packed with delicious flavors and aroma. #instantpot #instapot #pressurecooker #instantpotrecipes #recipes #chickenrecipes #chineserecipes

Save a trip to Chinatown because you can make this Classic Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞) in 3 easy steps! Tender & juicy whole chicken packed with delicious flavors & soya aroma. No need for extra dipping sauce. 😉

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4.93 from 13 votes

Chinese New Year is one of the most joyous time of the year – packed with week-long fun & delicious celebratory festivities!

Including kids’ favorite customs – Lai See 利是 (Red Envelopes)! hehe~ Reunion Dinner 團年飯, Lunar New Year Fair 年宵花市, Lion Dance 舞獅, red & gold decoration everywhere, gifts, and oh so much yummy food!! 😀

Definitely a precious time to gather with our loved ones to celebrate and give thanks. It’s somewhat like Thanksgiving + Christmas in the west combined!

My family is not strict on following all the customs, but whole chicken is always a must! So every year, we’d either serve White Cut Chicken 白切鷄, Drunken Chicken 醉鷄, or Soy Sauce Chicken 豉油雞 (油雞).

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): Make this Classic Soy Sauce Chicken Recipe at home in 3 easy steps! Tender and juicy whole chicken packed with delicious flavors and aroma. #instantpot #instapot #pressurecooker #instantpotrecipes #recipes #chickenrecipes #chineserecipes
Did you know? Chicken drumsticks are often the most prized part of the whole chicken in the Chinese culture. It’s often reserved for guests or the most “deserving” or “honorable” family member at the table to show respect.

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Ever since we published our Pot-in-Pot Shortcut Version of Soy Sauce Chicken & Rice (made with chicken legs), many readers have been asking…

So, time to combine our Game-Changing Instant Pot Poaching Technique to recreate the traditional whole chicken version!

Super easy family comfort food you can make even on a weeknight. yaasss!

3 Super Easy Steps to Make Instant Pot Soy Sauce Chicken:

  • Step 1: Pressure cook Master Stock
  • Step 2: Pressure cook whole chicken in Master Stock
  • Step 3: Chop & Eat! 😀

 


 

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 Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): remove pressure cooked whole chicken from Instant Pot Pressure Cooker and drain hot liquid in chicken carcassThis 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 Soy Sauce Chicken

1. Ensure Master Stock Covers At Least 90% of the Chicken.

5 cups (1250ml) 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 submerged in the Master Stock.

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. Master Stock Storage Tip

Don’t throw away the Master Stock – it’s liquid gold! The stock’s taste & aroma just get better and better each time you cook with it. Filter out all the solid ingredients from the Master Stock, then refrigerate or freeze it.

Chinese Master Stock 滷水汁: Make your own savory & fragrant stock for your favorite Chinese dishes. This bold, rich stock is perfect for poaching & braising meat.

4. Reusing Master Stock

Since the Master Stock may get diluted during the cooking process, ensure to adjust the seasoning accordingly with more soy sauce or wine every time you reuse it.

 


 

Ingredients for Instant Pot Soy Sauce Chicken

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞) Ingredients

2.8 – 3.6 pounds (1270 – 1633g) whole chicken

Master Stock 鹵水汁

 


 

Tools for Instant Pot Soy Sauce Chicken

 


 

How to Make Instant Pot Soy Sauce Chicken

1

Pressure Cook Master Stock


Master Stock 鹵水汁
5 cups (1250ml) cold water
1 cup (250ml) shaoxing wine
1 cup (250ml) light soy sauce 生抽 (not low sodium soy sauce)
1 cup (250ml) dark soy sauce 老抽
6 – 8 (5.5g – 7.5g) star anise 八角
6 (6g) black cardamom pod, crushed
2 (15g) Chinese cinnamon stick, crushed
4 (13g) garlic cloves, crushed
1 tablespoon (15g) ginger, sliced
1 stick (80g) Chinese brown sugar in pieces 冰片糖 (or substitute with 2 tablespoons (30g) brown sugar)
Optional: 1 – 2 teaspoons (2.5-5g) Sichuan peppercorn 花椒


First crack the dried black cardamom pods with your knife.

Then, place all the spices in Instant Pot and heat them up (Instant Pot: press Sauté button). The spices will slowly release their aroma.

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): add all spice in Instant Pot Pressure Cooker, toast spices to release their aroma

Add in remaining Master Stock ingredients.

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): add remaining Master Stock ingredients into Instant Pot Pressure Cooker

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 10 minutes, then Natural Release for 15 minutes

Carefully release remaining pressure by turning the Venting Knob to Venting Position. Open the lid carefully.

*Note: you can skip this step if you have Master Stock on hand. Be sure to taste & adjust the seasoning accordingly with more soy sauce or wine.

 

2

Pressure Cook Whole Chicken


Master Stock 鹵水汁, from above
2.8 – 3.6 pounds (1270 – 1633g) whole chicken


Use tongs to carefully lower the whole chicken into the Master Stock (chicken breast side down).

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): submerge whole chicken into Instant Pot Master Stock with chicken breast side down

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

Close lid and pressure cook at:

Pressure Cooking Method: High Pressure for 0 minute + Natural Release (19 – 23 minutes).

  • For 2.8 lbs (1270g) Whole Chickens: 19 minutes Natural Release
  • For 3.2 lbs (1450g) Whole Chickens: 21 minutes Natural Release
  • For 3.6 lbs (1633g) Whole Chickens: 23 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.

Use tongs to carefully remove the chicken from Instant Pot.

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): remove pressure cooked whole chicken from Instant Pot Pressure Cooker and drain hot liquid in chicken carcass

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

Drain the hot liquid in chicken carcass.

 

3

Measure Temperature


Pressure Cooked Instant Pot Soy Sauce Chicken, from above


Place the soy sauce chicken in a large mixing bowl and measure temperature of the thickest part. Ensure the temperature reaches at least 165°F (74°C).

*Pro Tip: If the thickest part is almost 165°F, you can rest the chicken in mixing bowl and the carryover heat will continue to cook the chicken. If the thickest part is below 160°F, place chicken back into the hot liquid and close the lid for another 5 minutes.

 

4

Cool Chicken


Use a fan or just air to chill the chicken to room temperature.

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): measure temperature, rest, cool whole soy sauce chicken in mixing bowl

*Pro Tip: Since the whole chicken can’t be submerged 100% into the Master Stock in the Instant Pot, the chicken part that sticks out may not get enough color imparted from the Master Stock. Add some chilled Master Stock to the mixing bowl and submerge the side that needs color into the Master Stock as it cools.

 

5

Serve Instant Pot Soy Sauce Chicken


When the soy sauce chicken reaches room temperature, chop chicken to serve.

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): Make this Classic Soy Sauce Chicken Recipe at home in 3 easy steps! Tender and juicy whole chicken packed with delicious flavors and aroma. #instantpot #instapot #pressurecooker #instantpotrecipes #recipes #chickenrecipes #chineserecipes

*Pro Tip: Soy Sauce 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).

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): chop soy sauce chicken at room temperature in half

Cut the chicken legs as shown in photo below. Similar with the chicken wings. Then, proceed to chop the chicken in pieces.

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): cut whole chicken from the chicken leg

Ta da! Enjoy your deliciously tender & juicy homemade Instant Pot Soy Sauce Chicken!! 😀

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): Make this Classic Soy Sauce Chicken Recipe at home in 3 easy steps! Tender and juicy whole chicken packed with delicious flavors and aroma. #instantpot #instapot #pressurecooker #instantpotrecipes #recipes #chickenrecipes #chineserecipes

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Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): Make this Classic Soy Sauce Chicken Recipe at home in 3 easy steps! Tender and juicy whole chicken packed with delicious flavors and aroma. #instantpot #instapot #pressurecooker #instantpotrecipes #recipes #chickenrecipes #chineserecipes

Instant Pot Soy Sauce Chicken 豉油雞

Make this Classic Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞) at home in 3 easy steps! Tender & juicy whole chicken packed with delicious flavors & aroma.
4.93 from 13 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 55 minutes
Total: 1 hour
Servings: 4 - 6
Author: Amy + Jacky

Ingredients

  • 2.8 - 3.6 pounds (1270g - 1633g) whole chicken

Master Stock 鹵水汁

Instructions

  • Pressure Cook Master Stock: First crack the dried black cardamom pods with your knife. Then, place all the spices in Instant Pot and heat them up (Instant Pot: press Sauté button). The spices will slowly release their aroma. Add in remaining Master Stock ingredients.Close lid and pressure cook at High Pressure for 10 minutes, then Natural Release for 15 minutes. Carefully release the remaining pressure by turning the Venting Knob to Venting Position. Open the lid carefully.
    *Note: skip this step if you have Master Stock on hand. Taste & adjust the seasoning accordingly with more soy sauce or wine.
  • Pressure Cook Whole Chicken: Use tongs to carefully lower the whole chicken into the Master Stock (chicken breast side down). Ensure the stock covers at least 90% of the chicken. 

    Close lid and pressure cook at High Pressure for 0 minute + Natural Release (19 - 23 minutes).

    For 2.8lbs (1270g) Whole Chickens: 19 minutes Natural Release
    For 3.2 lbs (1450g) Whole Chickens: 21 minutes Natural Release
    For 3.6 lbs (1633g) Whole Chickens: 23 minutes Natural Release
    Open the lid carefully. Use tongs to carefully remove the chicken from Instant Pot. Be very careful as there will be hot liquid in the chicken carcass. Drain the hot liquid in chicken carcass.
  • Measure Temperature: Place soy sauce chicken in a large mixing bowl and measure temperature of the thickest part. Ensure the temperature reaches at least 165°F (74°C). *Note: If the thickest part is almost 165°F, you can rest the chicken in mixing bowl and the carryover heat will continue to cook the 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: Use a fan or just air to chill the chicken to room temperature. *Pro Tip: Since the whole chicken can't be submerged 100% into the Master Stock in Instant Pot, the chicken part that sticks out may not get enough color imparted from the Master Stock. Add some chilled Master Stock to the mixing bowl and submerge the side that needs color into the Master Stock as it cools.
  • Serve: When the soy sauce chicken reaches room temperature, chop chicken to serve.

Stovetop Method:

  • Simmer Master Stock: Add all Master Stock ingredients in a large stock pot. Bring the Master Stock to a simmer and simmer for 40 minutes. Depending on your stock pot, you may need to increase the Master Stock ingredients by 30%.
  • Cook Soy Sauce Chicken: Use tongs to carefully lower the whole chicken into the Master Stock (chicken breast side down). Ensure the whole chicken is fully submerged in the stock. Bring the Master Stock 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 Step 3 Measure Temperature above.
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Recipe Notes:

1. Master Stock Storage Tip: Don’t throw away the Master Stock - it’s liquid gold! The stock’s taste & aroma just get better and better each time you cook with it. Filter out all the solid ingredients from the Master Stock, then refrigerate or freeze it.
2. Reusing Master Stock: Since the Master Stock may get diluted during the cooking process, ensure to adjust the seasoning accordingly with more soy sauce or wine every time you reuse it.
Course: Dinner, Lunch, Main Course, Meat, Party Food, Super Easy
Cuisine: Asian, Chinese, Hong Kong
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

 


 

Other Instant Pot Chicken Recipes

Instant Pot HK Chicken (White Cut Chicken 白切鷄)

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 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

Instant Pot Soy Sauce Chicken Recipe (Pressure Cooker Soy Sauce Chicken 豉油雞, 醬油雞): Make this Classic Soy Sauce Chicken Recipe at home in 3 easy steps! Tender and juicy whole chicken packed with delicious flavors and aroma. #instantpot #instapot #pressurecooker #instantpotrecipes #recipes #chickenrecipes #chineserecipes

Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. This recipe makes me drool! I want to try this recipe but the smallest whole chicken available near me is 5 lbs… I wonder if the chicken that size will fit in the 6quart pressure cooker? Andhow much more liquid should I add ?

    1. Hi Ann,

      thank you for your question 🙂

      The chicken should fit. The liquid will be the same and you will want to increase the natural release time to 40 – 45 minutes.

      Please take care & have fun cooking
      Jacky

    1. Hi Diane,

      Thank you for your question 🙂

      You can replace it with green cardamom. If not, you can just omit it.

      Please take care & have fun cooking
      Jack

  2. I have the frozen master stock out of the freezer to defrost overnight to remake this. My question is do I need to heat up the stock before I cook the chicken in it? Or can I just put the chicken in the defrosted stock and start the cooking time (if so, Do I need to adjust the cooking time?)?

    1. Hi Corinna,

      Thank you so much for your question 🙂

      Unless the master stock is gel-like, it will work better to start with the defrosted stock.

      Have fun cooking & please take care
      Jacky

  3. One of my favorite CHinese dishes made super easy! I used a 4 lb chicken that I bought in a 2-pack from Costco – and it took a bit longer than the 23 minutes to come anywhere near 160. Even after putting it back in, the temperature didn’t rise enough. So, I set the pressure cooker back on for 1 minute and let it sit for a while after it came to pressure. Perfect! My mom used to make shoyu chicken when we were growing up , and this dish reminds me of home! Thanks for the IP update!

  4. Love your site. What can I use to replace the shaoxing wine? We don’t have that in our town any where! Thanks for your time.

  5. I’m new to instant potting and have just found your site. Some of the recipes look amazing, but have a craving for this chicken. I want to make this in advance as going away and won’t have my instant pot. I also want to be able to freeze some for later use. Would you keep it in the cold stock and heat up portions individually, or is there a better way of using it? For the portions I freeze at home, would you defrost in the instant pot or microwave?

    1. Hi Jackie,

      Welcome to our site and thank you for your kind words 🙂

      I will store the stock and chicken together for a day in the refrigerator before separate the chicken from the stock to freeze.

      This way, the chicken will be more tasty and can be heat up individually.

      Both defrosting method will work. It will taste better with the Instant Pot as microwave heating can be quite uneven.

      Please take care & have fun cooking
      Jacky

  6. If there’s stock on hand, do I need to pressure cook the stock hot before putting the whole chicken? Can I cover the whole chicken with stock in pressure pot instead of 90%

    1. Hi Ivonne,

      thank you for your question 🙂

      It is best to cook the stock hot first before putting the whole chicken in. You can cover the whole chicken with stock.

      If you are using more stock, the natural release time should be reduced.

      Please take care & have fun cooking
      Jacky

    1. Hi Paola,

      thank you for your kind words and question 🙂

      The master stock can be kept in the fridge for 3 days or in the freezer for 6 months (for best quality)

      Please take care & have fun cooking
      Jacky

  7. I made this last night and the chicken looked as good as it tasted! Every time I cook a Chinese meal, I always take a picture to show my mom because I normally don’t cook at all. She is very impressed that I can make these delicious meals! Keep the recipes coming!! =)

  8. Sweet mother of pearl this was tasty! I did it with legs; so tender and tasty. I’ll be buying another package and freezing them in the sauce for a quick meal next week when things go crazy with back to school.

  9. I made this tonight and the spices we’re too strong for me ?. The texture of the chicken was wonderful, though. I’m considering doing a whole chicken poached in just chicken stock and soy sauce. What do you think?

    1. Hi Sarah!

      Thank you for your honest feedback and question 🙂

      I would recommend at least adding 1 or 2 star anise to the liquid.

      Take care & have fun cooking
      Jacky

  10. Hi, I tried this and it was great. I froze it and then used the masterstock again a few weeks later and I thought it was fine but my SO thought it was a bit diluted. I noticed that a lot of liquid evaporated as well via steam :\ I’ve frozen it again (with one less jar than before! D: ) but if I were to cook it again, I will probably top it up with more wine and soy sauce. How much should I use? Thanks

    1. Hi Yvonne,

      thank you for your kind words & question 🙂

      The chicken juice will add some chicken flavor and dilute the master stock flavor each time.

      The amount of soy sauce and wine to use will varies so the only way is to taste and test.

      Take care & have fun cooking
      Jacky

  11. Hi Amy and Jack this looks right up my sleeve but my husband is a weirdy when it comes to skin not cooked and even if he took it off he would be weirded. Would you recomend broiling it in the oven > I thought a casserole dish with chicken cut up and broth on the bottom so it could steam as well. Your recipes are awesome.

    1. Hi Kim!

      Hope all have been well for you 🙂

      thank you for your kind words once again. You can broil this in the oven and same as our whole BBQ chicken recipe as well.

      take care & have fun cooking
      Jacky

  12. We just had this for dinner and it was as good if not better than the soya chicken our local restaurant sells. My whole chicken was frozen solid so instead of 0 minutes high pressure I did 30 minutes. Once the time was up I let it natural release for 30 minutes. As I always I checked the temperature with a meat thermometer. We will definitely make this again!

  13. Hi,

    I just finished this recipe and the chicken is currently cooling… the color looks beautiful!

    I want to thank you both for posting these recipes. I recently bought an Instapot and your website has made it so easy to cook quality meals (specifically, I’ve made this recipe, Hainan chicken, and the spaghetti sauce). I appreciate your work!!

    1. Congrats on your new Instant Pot & thank you so much for your kind words Khoa 🙂

      Do let us know if you come across any questions!!

      Take care
      Jacky

  14. Hi. I just came across this recipe and dying to try it out this week. I’m already in love with your umami roast and HK tomato pork chop recipes! I was wondering if you can tell me how long the master stock will last in the fridge? Thank you!

    1. Hi Wai,

      thank you so much for your kind words on the HK Pork chops and roast recipe 🙂

      The master stock will last for about 3 – 4 days in the fridge and it will keep for a long time in the freezer.

      Take care & have fun cooking
      Jacky

  15. I made the chicken tonight. It was so simple and the chicken was super JUICY and very flavorful. The only thing that disappointed us a little was the color of the chicken. It looked like the age spots all over the chicken and the skin became easily broken. Yet it was delicious and I certainly will make it again (maybe soak the chicken in the master juice overnight to color it appropriately). Thank you for this easy, simple, and yummy recipe.

    1. Hi Lucy,

      thank you for your kind words and feedback 🙂

      Soaking it in the master stock (chilled as hot master stock can overcook the chicken) for longer will color it better and the flavor will be better as well.

      Take care & have fun cooking
      Jacky

  16. The chicken turn out really good. I wonder, how long would it take to made soy sauce chicken wing or drumstick.

    1. Hi Philip,

      Thank you for your kind words.

      I would say roughly 10 minutes release for chicken wings and 15 minutes for drumstick.

      Take care & have fun cooking
      Jacky

  17. Thank you so much for the wonderful recipes on this site. I am a newbie to IP, and cooking is not my strength. However, your site makes me want to cook more. I grew up eating Asian food and I sincerely hope my kids (grew up in the US) will appreciate it too. I am going to try this soy chicken this week. Wish me luck!! 🙂

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

      Looking forward to hearing your feedback on the Soy sauce chicken!

      Take care & have fun cooking
      Jacky

  18. What is black cardamom pod and Chinese cinnamon sticks in chinese term and can I find them in my local chinese super market?

    1. Hi Philip,

      Thank you for your question 🙂

      Yes, you can usually find them in Chinese super market.

      Black cardamom pod is called 香豆蔻 and Chinese cinnamon sticks is called 肉桂

      Take care & have fun cooking
      Jacky

  19. Hello Amy +Jacky.
    Can I still use my old Duo for the recipe?
    I know you recommend the Duo Plus.
    Thanks.
    Katherine

    1. Hi Katherine,

      thank you for your question 🙂

      Yes, our recipes are compatible with all models and most other electric pressure cookers.

      Take care & have fun cooking
      Jacky

  20. Hi, Amy and Jacky. Happy Year of the Dog! How does using ordinary cinnamon sticks instead of Chinese cinnamon sticks impact the taste? What about using a frozen chicken? How much should the natural release time be increased? I’m looking forward to making this, as your recipes are always fabulous.

    1. Happy Chinese New Year Teresa 🙂

      Chinese cinnamon stick is a little stronger flavor, but it will still be fine with ordinary cinnamon sticks.

      Frozen chicken is not recommended as there are too many factor that can affect the cooking time. Undercooked chicken is a no no 🙁

      Take care & have fun cooking
      Jacky

  21. Hi I tried to make Chicken & vegetables with gravy & the gravy didn’t work out but I think that was my fault putting in too much water, although I was able to shred the chicken. So now all I have to do is make the gravy in which I’ll do later. Thanks for asking. Enjoy your day! 🙂

  22. Made this today with chicken thighs, absolutely delicious and added into our recipe book that holds perfect recipes! Won’t have to wait long to try the stock the second time and more, yum.

  23. I use your blog weekly, or even daily. We are a family that cooks all the time and I love my instant pot. I am going to try your custard today. If you had to recommended the Cadillac of Instant pots which one is it? I have the 8 quart 7 in 1, purchased this fall. The more I cook with it the more I’d like a second one for when you have a big meal.

    1. Hi Tanya,

      So happy to hear from you! Thank you so much for using our recipes 🙂

      I would recommend the DUO Plus as it has the most user-friendly interface.

      Take care & have fun cooking
      Jacky

  24. Hi. This recipe looks delicious and I’ll have to try it. Do you have a suggestion what I can use instead of the wine? Could this recipe be successfully frozen without losing the quality of the meat? Thanks. I love your blog.

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

      The Shaoxing wine can be substitute with dry sherry wine (or it can be omitted entirely)

      Chicken meat loses quality quite quickly. The master stock can be frozen and reuse again 🙂

      Take care & have fun cooking
      Jacky

  25. Do you have to use a whole chicken? Could I use chicken legs or drumsticks? Would that change the cooking time? Thanks!

    1. Hi Lee,

      So happy to hear from you again!

      this recipe works best for whole chicken. If chicken legs or drumsticks are used, you will probably want to release the pressure after roughly 15 minutes.

      Take care & have fun cooking
      Jacky

  26. Thank you Amy and Jacky, another delicious recipe to try. I’ve been experimenting making soy sauce chicken in my IP this week also. I can’t wait to try this recipe too. I did put all my spices into an extra large tea bag after I heated them up to keep them together. I tried a whole chicken and chicken wings, both came out great using your “0” minute white cut up chicken recipe. I look forward to all your recipes.

    Arnold

    1. So happy to hear from you Arnold!

      Thank you so much for your kind words once again.

      The master stock gets better after each use. The 2nd chicken we used in the master stock was noticeably better than the first chicken.

      Take care & have fun cooking.
      Jacky

  27. Have been looking forward to having a recipe for this! Thank you. It is pretty impossible to obtain a chicken as small as 3.5 lb where I am. Can you please provide times for a 4lb bird and 4.5 lb bird? Thank you.

    1. Hi Jojo,

      thank you for your question 🙂

      The cooking time will still be 0 minute. The natural release time will be roughly 30 minutes (before you open the lid)

      Take care & have fun cooking
      Jacky

  28. Love this! Thank you 🙂 I don’t have a pressure cooker (yet) but I love how you also put a stove top version of the recipe too! Big thumbs up Amy & Jacky. I think this would be a great way to get my Master Stock started, which I’ve been dying to do for sooooo long xx

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