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Let me share my go-to Hainanese chicken recipe that'll knock your socks off! I've perfected this dish using my trusty Instant Pot, making it a breeze to whip up on busy weeknights. Tender, juicy chicken infused with aromatic ginger and garlic flavors, paired with fragrant rice - it's comfort food at its finest. Trust me, once you try this version, you'll never look back. Ready to dive in and impress your family with restaurant-quality Hainanese chicken right at home?
Ingredients for Instant Pot Hainanese Chicken
- Whole chicken: Tender, juicy protein base for the dish, infusing flavors from aromatics while maintaining a succulent texture.
- Ginger: Adds a warm, earthy flavor and aroma, enhancing the overall taste profile of the dish with its unique zing.
- Garlic: Brings a pungent, savory depth to the dish, elevating the flavor profile and adding complexity to the overall taste.
- Green onions: Imparts a mild onion flavor and a pop of color, adding freshness and a subtle sweetness to the dish.
- Soy sauce: Infuses the dish with a rich umami flavor, adding depth and complexity to the overall taste profile.
- Sesame oil: Provides a nutty, aromatic flavor that enhances the dish with a toasty richness and depth of flavor.
Essential Tools for Making This Hainanese Chicken Recipe
- Instant Pot: Essential for pressure cooking the chicken quickly while keeping it tender and juicy.
- Trivet: Elevates the chicken above the water to prevent it from getting soggy during cooking.
Instant Pot Hainanese Chicken Recipe
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 whole chicken (about 3-4 lbs)
- 4 slices ginger
- 4 cloves garlic, smashed
- 2 pieces green onions, cut into 2-inch pieces
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- to taste tsp Salt
Read more: Instant Pot Chicken and Vegetables Recipe
Instructions:
- Rinse the chicken and pat dry. Rub salt inside and outside of the chicken.
- Place ginger, garlic, and green onions inside the chicken cavity.
- Pour 1 cup of water into the Instant Pot. Place the trivet inside and carefully lower the chicken onto the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
- Once done, allow natural pressure release for 5 minutes, then quick release the remaining pressure.
- Remove the chicken and place it in an ice bath for 5 minutes. Then pat dry and rub with soy sauce and sesame oil.
- Serve the chicken with rice and your choice of dipping sauces.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Chicken Drumsticks Recipe
Can You Make Hainanese Chicken Ahead of Time or Freeze It?
Make Ahead Instructions
- Cook the chicken as directed in the recipe.
- Once the chicken has cooled, store it in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the chicken by steaming it for 15-20 minutes until heated through.
Freezing Instructions
- Allow the chicken to cool completely after cooking.
- Place the whole chicken or shredded chicken in a freezer-safe container or bag.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the chicken in the refrigerator overnight and steam or microwave until heated through.
Hainanese chicken rice is often served with three different sauces: chili sauce, ginger sauce, and dark soy sauce. Each sauce adds a unique flavor to the dish, enhancing the overall dining experience.
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