Instant Pot white-cut chicken

Adapted from Amy + Jacky and Pickles and Tea

Ingredients:

• 2.8 – 3.6 pounds (1270 – 1633g) good quality whole chicken
• 2 tablespoons (30g) ginger , crushed and sliced
• 4 stalks green onions
• 2 tablespoons (~40g) fine sea salt or table salt
• 8 cups (2L) cold water
• GINGER SAUCE
• 1 stalk green onions, finely chopped
• 2 ounces (60 g) ginger, grated
• 3 tablespoons chicken stock
• 1 ½ tablespoon (22.5ml) peanut oil
• ¼ teaspoon sesame oil
• ½ teaspoon granulated sugar
• Salt to taste

Directions:

1. Pat the chicken dry with paper towels. Massage the sea salt all over the chicken, and inside the cavity. Stuff the ginger and green onions into the cavity.
2. Place the chicken in the pot breast-side down, and pour in enough water to cover the chicken by ½ inch (1.25 cm) or to reach maximum level, 8 to 10 cups.
3. Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 0 minutes. Make sure the steam release valve is sealed. Once pressurized (25 to 35 minutes),the cook cycle will start.
4. When the chicken is almost done poaching, fill a large bowl with ice water.
5. When the timer beeps, let the pressure release naturally for 20 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
6. Insert a meat thermometer into the thigh. The temperature should read at least 165°F (74°C). If the temperature reads below 165°F, close the lid for a few more minutes and let the chicken cook in the residual heat. Check the temperature again.
7. When the chicken is cooked, lift it from the pot with tongs and let the liquid drain out from its cavity. Dunk the chicken in the ice water for 10 to 15 minutes. This will stop the cooking process and produce tender meat and firm skin.
8. Place the chicken on a cutting board and pat dry with paper towels. Rub sesame oil into the skin to prevent it from drying out.
9. Pour the poaching liquid through a fine mesh strainer into a large bowl and discard the solids. Reserve the chicken stock for later use.
10. Once the chicken is done, cook the rice.
11. Cut the chicken into bite-sized pieces, Asian-Style with the bones. Arrange the pieces on a large serving platter just like a roast turkey. Drizzle the sesame oil and soy sauce over the chicken. Garnish with cilantro/coriander leaves and cucumbers on the side.
12. Serve the chicken with plates of rice, soup and sauces to pass at the table. To eat, drizzle one or all of the sauces over the rice. Dip a piece of chicken into one or all the sauces and eat together with a spoonful of rice.
13. GINGER SAUCE: Food process the ginger, then whisk together with the stock, vegetable oil, sesame oil, sugar and salt. Taste and adjust.

I caught a cold this week, and instantly thought of the Chinese version of chicken soup, white cut chicken. I wanted it to be easier for Jesse to throw together in the Instant Pot, so I found these recipes. Next time I might add ½ cup shredded cabbage and 2 large cucumbers, peeled and sliced, for some vegetables! I also like sweet soy sauce (¼ cup (60 ml) hot reserved chicken stock, 2 tablespoons granulated sugar, 3 tablespoons dark soy sauce).

~Jessica