White Cut Chicken (白切雞) is a staple Hong Kong dish, deceptively simple but incredibly hard to master. It is usually made by submerging the chicken in hot water with heat off.
We use steamed chicken in an instant pot pressure cooker as an alternative to achieve the goal is a perfectly silky-smooth texture and succulent flavour.
The biggest hurdle? Timing. We want the chicken cooked just right – no blood, but not overcooked where the meat loses its tender “bite.” For food safety at home, our cook time guide usually leans slightly toward being fully cooked, ensuring peace of mind.
Since the cooking is minimal, the chicken quality is paramount. Look for corn-fed chicken (available at places like Sainsbury’s or Tesco). Its diet lends a subtle sweetness and a beautiful yellow tint to the skin, essential for the authentic taste and look.
Instant Pot Steamed Chicken
Simple and flavorful steamed chicken made in an Instant Pot.
Ingredients
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1 whole chicken (about 1.5kg)
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ginger (a few slices)
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water (enough to reach the steamer rack)
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salt (to taste)
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1 tbsp rice wine (optional)
Equipment
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Instant Pot
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Steamer rack
Instructions
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Prepare a few pieces of ginger.
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(optional) Blanch the whole chicken in hot boiling water to tighten the skin.
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Place the chicken onto a steamer rack in the Instant Pot, breast side down.
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Add the ginger to the pot and fill with just enough water to reach the steamer rack.
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Season with salt and optionally add rice wine.
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Pressure cook on high pressure for 15 minutes.
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Release the pressure.
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Remove the chicken from the pot to cool down. (optional: blanch with cold water to stop the cooking)
Notes
Reserve the chicken stock for other recipes.
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