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Instant Pot White Cut Whole Chicken 白切雞

A classic Southern-Chinese chicken recipe using faster, easier, and more convenient methods.
Author Jackie Miao

Ingredients

Chicken

  • 1 whole chicken 3.5 lb/1.5 kg
  • 10 cups water
  • 2.5 tbsp kosher salt
  • 5 sprigs green onion stalks
  • 2 inch ginger peeled, and crushed
  • 1 whole star anise

Dipping Sauce

  • 3 tbsp grated ginger
  • 3 tbsp green onions sliced finely
  • 3 tbsp vegetable oil
  • A pinch of salt

Condiment options (optional)

  • Lee Kum Kee oyster sauce
  • raw green onion stems
  • fried garlic bits
  • fried shallot bits
  • Chinese parsley/cilantro roughly chopped
  • Fresh ginger-chilly sauce

Instructions

  • Prepare your brine by adding the water, salt, green onions and ginger into an 8-quart IP inner pot. Mix the solution evenly.
  • In a large bowl, place and clean your chicken by removing the lungs, cutting off excess flaps, and fats. Rinse the bird with water.
  • Scrub the bird with course salt to remove all the grime on the skin of the chicken.
  • Rinse your chicken again with cool tepid water, and transfer your chicken to the Instant Pot.
  • Lay your chicken, breast side down, and make sure that it is 90% submerged into the brine. Make and add more brine solution if needed, 1 cup at a time with 1/4 tbsp of Kosher salt.
  • Close the lid to the Instant Pot, and make sure your vent valve is set to seal.
  • Press on the "high pressure" button, and adjust the time to 0.
  • Let the chicken rest in the Instant Pot for 18-22 minutes after the time goes off, and release the pressure.
  • Remove the chicken with a pair of tongs into a large bowl. Cool down for 15 minutes, cut, garnish with condiments, and serve.

Notes

If you are using a 6-quart Instant Pot, use 8 cups of water and 2 tablespoons of Kosher salt for the brine. The smaller pot means that it will be a tighter fit for the chicken.