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Oh boy, do I have a treat for you! My simple yet tantalizing Instant Pot Hainanese Chicken. This aromatic, silky dish comes with a punch of flavor that hits just right. It's super easy and practically cooks itself in your trusty instant pot. You'll love the savory blend of sesame and soy, all beautifully soaked up by tender, fall-off-the-bone chicken. Trust me, once you've tried this, dinner will be a delight, not a chore. Let's get cooking!
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.
Read more: Instant Pot Jerk Chicken Recipe
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 Pulao 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 Curry 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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