Instant Pot Salt Baked Chicken
User Reviews
5
-
Total Time
50 mins
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Servings
4
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Calories
552 kcal
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Course
Main Course
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Cuisine
Chinese
Instant Pot Salt Baked Chicken
Description
Instant Pot Salt Baked Chicken combines a distinctive sand ginger seasoning with a parchment wrap that steams the chicken legs in their own juices. The seasoning mix balances salty and aromatic notes with the subtle warmth of five spice powder and sand ginger. Cooking in the Instant Pot pressure cooker with a steamer rack allows the chicken to cook evenly while retaining moisture. Wrapping the chicken tightly in parchment paper prevents direct contact with water and helps concentrate flavors.
The texture of the finished chicken is tender and juicy with the seasoning well infused. The natural release after pressure cooking lets the chicken rest gently, improving texture and flavor. Some may choose to finish the chicken in the oven on a wire rack to lightly brown the exterior, using the juices gathered during cooking as a sauce or dip. This process lends additional depth to the dish.
This salt baked chicken can be served as a main protein alongside rice or vegetables. The flavorful but not overpowering seasoning suits a variety of side dishes. The recipe is flexible regarding the cooking time depending on chicken size, and wrapping in parchment paper also makes cleanup simple.
Adjust cooking time based on chicken leg size, and avoid stacking more than two layers to ensure even cooking. Save the cooking juices to enhance the dish after cooking. The method is adaptable for oven preparation if preferred.
Ingredients
- 8 chicken legs
- 2 teaspoons sand ginger Kaempferia Galanga or Zeodary Powder, dried, 沙薑粉
- 1 ¼ teaspoon kosher salt
- ¼ teaspoon five spice powder
- A dash ground white pepper (Optional)
Instructions
- Season Chicken Legs: Place chicken legs in a large mixing bowl. Pour in 2 tsp dried sand ginger, 1 ¼ tsp kosher salt, and ¼ tsp five spice powder. Mix well.
- Wrap Chicken: Place seasoned chicken legs on a large piece of parchment paper (Do NOT use aluminum foil). Wrap it up tightly and place it on a shallow dish with the opening side facing upwards. Do not stack more than 2 levels of chicken legs.
- Pressure Cook Chicken: Place a steamer rack in the Instant Pot Pressure Cooker and pour in 1 cup of cold water. Carefully place the chicken dish on the rack. Close lid and pressure cook at High Pressure for 18 – 26 minutes (Please see notes), then Natural Release for 20 minutes (turn off the heat and do NOT touch it). Open the lid carefully. Remove the dish from the Instant Pot Pressure Cooker and unwrap the parchment paper carefully.
- Optional - Finish in the Oven: Pour out all the juice in a small bowl (don't throw it away!), then place the chicken on a wire rack on top of an oven tray. Put it under the broiler until the skin is browned but not dried out.
- Serve: Serve immediately. The remaining meat juice can be used as a dipping sauce for the chicken. Taste and add more dried sand ginger to your liking. Enjoy!
Notes
- Adjust the pressure cooking time based on the size of chicken legs, smaller pieces require less time.
- Do not stack chicken legs more than two layers to ensure even cooking inside the Instant Pot.
- Save the juices released in cooking for use as a flavorful sauce or gravy component.
- The recipe can also be adapted for oven cooking if preferred over pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Protein | 42g | 84% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 239mg | 80% |
| Sodium | 943mg | 39% |
| Potassium | 523mg | 11% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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