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.
Servings 4 - 6
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.
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.
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Calories: 467kcal | Carbohydrates: 44g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 2939mg | Potassium: 328mg | Fiber: 2g | Sugar: 29g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 3mg
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