Instant Pot Soy Sauce Chicken

This is such a great recipe. would definitely make this again! With the master stock done, now can just throw the chicken and let it cook for 20 min! Kids really liked it.

Made this again, but this time with a whole 4.5 lb chicken. Cooked it for 1 min, and let it cook at natural release for 35 min. Maybe next time, will cook it shorter at natural release mode. Still tasty with the soy sauce though!

Instant Pot Soy Sauce Chicken (~from Amy + Jacky)

Ingredients

·       2.8 - 3.6 pounds (1270g - 1633g) whole chicken (used 4 chicken leg quarters)

·        Master Stock 鹵水汁

·       5 cups (1250ml) cold water

·       1 cup (250ml) Shaoxing wine (used a different kind of cooking wine)

·       1 cup (250ml) light soy sauce (not low sodium soy sauce)

·       1 cup (250ml) dark soy sauce

·       6 - 8 (5.5g - 7.5g) star anise (used 8)

·       6 (6g) black cardamom pod, crushed (used 8)

·       2 (15g) Chinese cinnamon sticks, crushed (used 2 American cinnamon sticks)

·       4 (13g) garlic cloves, crushed

·       1 tablespoon (15g) ginger, sliced

·       1 stick (80g) brown sugar in piece (or substitute with 2 tablespoons (30g) brown sugar)

·       1 - 2 teaspoons (2.5-5g) Sichuan peppercorn (Optional)

Instructions

1.     Pressure Cook Master Stock: First crack the dried black cardamom pods with your knife. Then, place all the spices in Instant Pot and heat them up (Instant Pot: press Sauté button). The spices will slowly release their aroma. Add in remaining Master Stock ingredients.Close lid and pressure cook at High Pressure for 10 minutes, then Natural Release for 15 minutes. Carefully release the remaining pressure by turning the Venting Knob to Venting Position. Open the lid carefully.

a.     *Note: skip this step if you have Master Stock on hand. Taste & adjust the seasoning accordingly with more soy sauce or wine.

2.     Pressure Cook Whole Chicken: Use tongs to carefully lower the whole chicken into the Master Stock (chicken breast side down). Ensure the stock covers at least 90% of the chicken. 

a.     Close lid and pressure cook at High Pressure for 0 minute + Natural Release (19 - 23 minutes). (Cooked 1 min and then natural release for 19 min)

b.     For 2.8lbs (1270g) Whole Chickens: 19 minutes Natural ReleaseFor 3.2 lbs (1450g) Whole Chickens: 21 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chickens: 23 minutes Natural Release

3.     Open the lid carefully. Use tongs to carefully remove the chicken from Instant Pot. Be very careful as there will be hot liquid in the chicken carcass. Drain the hot liquid in chicken carcass.

4.     Measure Temperature: Place soy sauce chicken in a large mixing bowl and measure temperature of the thickest part. Ensure the temperature reaches at least 165°F (74°C). *Note: If the thickest part is almost 165°F, you can rest the chicken in mixing bowl and the carryover heat will continue to cook the chicken. If the thickest part is below 160°F, place chicken back into the hot liquid and close the lid for another 5 minutes. (did not do this step)

5.     Cool Chicken: Use a fan or just air to chill the chicken to room temperature. *Pro Tip: Since the whole chicken can't be submerged 100% into the Master Stock in Instant Pot, the chicken part that sticks out may not get enough color imparted from the Master Stock. Add some chilled Master Stock to the mixing bowl and submerge the side that needs color into the Master Stock as it cools. (did not do this step)

6.     Serve: When the soy sauce chicken reaches room temperature, chop chicken to serve.

7.      Stovetop Method:

a.     Simmer Master Stock: Add all Master Stock ingredients in a large stock pot. Bring the Master Stock to a simmer and simmer for 40 minutes. Depending on your stock pot, you may need to increase the Master Stock ingredients by 30%.

b.     Cook Soy Sauce Chicken: Use tongs to carefully lower the whole chicken into the Master Stock (chicken breast side down). Ensure the whole chicken is fully submerged in the stock. Bring the Master Stock 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.

c.      Continue with Step 3 Measure Temperature above.

Notes

1. Master Stock Storage Tip: Don’t throw away the Master Stock - it’s liquid gold! The stock’s taste & aroma just get better and better each time you cook with it. Filter out all the solid ingredients from the Master Stock, then refrigerate or freeze it.

2. Reusing Master Stock: Since the Master Stock may get diluted during the cooking process, ensure to adjust the seasoning accordingly with more soy sauce or wine every time you reuse it.