Name: White Cut Chicken
Prep time: 5 min
Cook time: 30 min
Ingredients: 5 pounds Whole chicken; 2 slices Ginger; 2 sticks Green onion; some Water; some Ice

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Simple and easy Chinese white cut chicken or boiled whole chicken is the best to serve with ginger scallion sauce. Also, this Cantonese white cut chicken recipe used instant pot pressure cooker to make it.

What is white cut chicken?

White cut chicken or white sliced chicken is a type of siu mei. However, it is unlike other roasted siu mei items such as char siu.

It is a Cantonese cuisine that the whole chicken is boiled in hot water. When the water starts boiling, then turn off fire and let the residual heat continue to cook the chicken for around 30 minutes.

This method the chicken’s skin color will remain and the meat will be quite tender and moist.

In this white cut chicken recipe, I am going to use the same principle to make it, but using instant pot pressure cooker instead of top stove method.

What serves with white cut chicken?

White cute chicken or boiled whole chicken is the best to serve with ginger scallion sauce and rice. And, it is very popular rice box lunch in Hong Kong.

When to eat boiled chicken dish?

Traditionally, Cantonese white cut chicken dish serves during festival celebration like Chinese New Year and other Chinese holidays.

I remembered my mother made this dish during Chinese ancestors worshipping events and Chinese New Year.

Now, many people and workers eat this dish for lunch all the time.

Cooking tips for instant pot Chinese white cut chicken:

Put the whole chicken into instant pot and make sure the breast is up
Push the chicken down when you add water
Fill up water around 90% cover the whole chicken
Manual for zero minutes and natural release
After natural release pressure, put the whole chicken into an ice bath for a few minutes before cutting them

FAQs:

How do you keep the breast moist?

Make sure to put the breast up, so it won’t over cook the breast and still moist and tender.

How to cut the whole boiled chicken?

It is pretty much depends on how you like the chicken to be cut. From my experience, I started with the legs, wings and breast. Also, see the video for details.

What is the different between fresh and frozen chicken?

Most of time when we make this white cut chicken, we use fresh chicken, so when it boiled in water and the skin still stays on and yellowish color.

However, in the states most of the chicken are frozen and bleached, after boiled and cutting the chicken skin may come off easily or broken.

Definitely, the fresh chicken texture is better then frozen one. But, if you cannot find fresh chicken use frozen chicken is fine too.

Instructions for how to make instant pot pressure cooker Cantonese white cut chicken:

1.Wash and clean the chicken inside very well. Then, put the whole chicken into instant pot, add 2 slices of ginger and 2 sticks of green onion.

And, make sure the chicken breast is up. After that, push down the chicken and fill up water, make sure water is covered 90% of the whole chicken.

2. Cover the lid and close the vent. Push the manual button and adjust time to zero minute and natural release.

3. After the chicken is done, put the whole chicken into an ice bath for few minutes before cutting them.

4. Enjoy this instant pot boiled Chinese white cut chicken recipe and check out how to make jasmine rice and ginger scallion sauce as well.