Instant Pot Soy Sauce Chicken 豉油雞
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5
72 reviews
Excellent
Instant Pot Soy Sauce Chicken 豉油雞
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This recipe prepares a whole chicken braised in a fragrant master stock made with soy sauces, Shaoxing wine, star anise, black cardamom, cinnamon, garlic, ginger, brown sugar, and optional Sichuan peppercorn. Cooked under pressure, the chicken absorbs the savory, aromatic flavors of the spiced soy-based broth. The dish showcases tender meat infused with complex, balanced seasoning typical of soy sauce chicken.
Description
The process begins by preparing the master stock, where crushed spices such as star anise, black cardamom, and cassia cinnamon are sautéed to release aroma before adding liquid components: water, Shaoxing wine, light and dark soy sauces, garlic, ginger, and brown sugar. This creates a richly flavored broth that is pressure cooked to intensify infusion.
The whole chicken is carefully lowered into the master stock ensuring that most of the bird is submerged, then pressure cooked for a short time followed by natural release to maintain juiciness. The result is a tender chicken with skin and meat deeply flavored by the spiced soy broth.
This dish is suitable for serving sliced or whole and is commonly enjoyed with steamed rice or noodles. The recipe advises reusing the master stock, which improves in flavor over time; strain solids before storage and adjust seasoning when reusing.
Storing the master stock correctly extends its usefulness, making it an economical flavor base for repeated cooking. The recipe timing varies slightly based on chicken weight to achieve optimal doneness.
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Ingredients
- 2.8 - 3.6 pounds (1270g - 1633g) chicken whole
Master Stock 鹵水汁
- 5 cups (1250ml) water cold
- 1 cup (250ml) Shaoxing wine
- 1 cup (250ml) soy sauce regular
- 1 cup (250ml) dark soy sauce
- 6 - 8 (5.5g - 7.5g) star anise
- 6 (6g) black cardamom crushed, pod
- 2 (15g) cassia cinnamon sticks crushed, or Chinese cinnamon sticks
- 4 (13g) garlic crushed, cloves
- 1 tablespoon (15g) ginger , sliced
- 1 tick (80g) brown sugar in piece or substitute with 2 tablespoons (30g) brown sugar
- 1 - 2 teaspoons (2.5-5g) Sichuan peppercorn (Optional)
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 ReleaseFor 3.2 lbs (1450g) Whole Chickens: 21 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chickens: 23 minutes Natural ReleaseOpen 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.
Equipments used:
Notes
- Don’t discard the master stock; strain solids and refrigerate or freeze it to enhance flavor with each reuse.
- Adjust seasoning of the master stock with additional soy sauce or Shaoxing wine when reusing to maintain balance.
- Pressure cooking time depends on whole chicken weight; follow recommended timing for tender, fully cooked meat.
- Serve the soy sauce chicken sliced or whole alongside rice or noodles for a complete meal.
- Rating and feedback on the recipe are welcome to help refine the process.
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
44g
(15%)
Protein
24g
(48%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Cholesterol
76mg
(25%)
Sodium
2939mg
(122%)
Potassium
328mg
(7%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
142IU
(3%)
Vitamin C
3mg
(3%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 2939mg | 122% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
72 reviews
Excellent
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