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Cantonese white cut chicken rice with ginger scallion sauce

White Cut Chicken

Simple and easy Chinese white cut chicken, poached chicken or boiled whole chicken is the best to serve with ginger scallion sauce. Also, this Cantonese white cut chicken recipe uses an instant pot pressure cooker.
Course Main Course
Cuisine Asian, Chinese
Prep Time 5 minutes
Cook Time 30 minutes
Servings 5
Calories 469kcal
Author Tracy O.


  • Instant pot pressure cooker


  • 5 pounds Whole chicken
  • 2 slices Ginger
  • 2 sticks Green onion
  • some Water (90% cover the whole chicken)
  • some Ice


  • Wash and clean the chicken inside very well. Then, put the whole chicken into an instant pot, add 2 slices of ginger and 2 sticks of green onion. Also, 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.
  • Cover the lid and close the vent. Push the manual button and adjust time to zero minute and natural release.
  • After the chicken is done, put the whole chicken into an ice bath for a few minutes before cutting them.



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.


Serving: 5g | Calories: 469kcal | Carbohydrates: 1g | Protein: 41g | Fat: 33g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 153mg | Potassium: 416mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg