Instant Pot White Cut Chicken (白切雞)
User Reviews
5
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Total Time
1 hr
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Servings
4 - 6
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Calories
738 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Chinese
Instant Pot White Cut Chicken (白切雞)
Description
Instant Pot White Cut Chicken (白切雞) involves pressure cooking a whole chicken submerged mostly in cold salted water along with ginger slices and green onions. The salt seasons the chicken while the aromatics impart subtle fragrance. Cooking at high pressure for a short time followed by a natural pressure release ensures the chicken stays moist and tender.
The chicken is then removed carefully, drained of hot stock from the cavity, and checked for safe internal temperature of at least 165°F (74°C). The accompanying ginger scallion sauce consists of finely chopped green onions, grated ginger, peanut oil, and salt, providing a fresh, piquant contrast to the delicate chicken flavor.
This dish celebrates simplicity and chicken quality, requiring minimal seasoning to enjoy the natural taste and texture of freshly cooked chicken. It can be served sliced with the sauce alongside rice or as part of a larger meal.
Choosing good quality chicken such as free range or specific regional breeds enhances the flavor. The recipe provides specific timing for different chicken weights to achieve optimal doneness. Care is advised when handling the hot chicken and liquid post-cooking.
Use high-quality chicken, such as Free Range or "Yellow Skin" varieties, for best flavor.Ensure the chicken reaches an internal temperature of at least 165°F (74°C) for safety.Handle the hot chicken and liquid carefully when removing from the Instant Pot.The ginger scallion sauce can be prepared separately and served alongside the chicken.If you have tried this recipe, consider rating it in the comments section to help others.
Ingredients
- 2.8 - 3.6 pounds (1270 - 1633g) whole chicken good quality
- 2 tablespoons (30g) ginger , crushed and sliced
- 4 talks green onions
- 2 tablespoons (~40g) fine sea salt or table salt
- 8 cups (2L) water cold
Ginger Scallion Sauce 薑蓉:
- 1 talk 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 (zero) 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 ReleaseOpen 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.
Notes
- Use high-quality chicken, such as Free Range or "Yellow Skin" varieties, for best flavor.
- Ensure the chicken reaches an internal temperature of at least 165°F (74°C) for safety.
- Handle the hot chicken and liquid carefully when removing from the Instant Pot.
- The ginger scallion sauce can be prepared separately and served alongside the chicken.
- If you have tried this recipe, consider rating it in the comments section to help others.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 738 kcal
% Daily Value*
| Calories | 738kcal | 37% |
| Carbohydrates | 2g | 1% |
| Protein | 59g | 118% |
| Fat | 53g | 82% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 238mg | 79% |
| Sodium | 831mg | 35% |
| Potassium | 647mg | 14% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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