Comments on: Instant Pot Hainanese Chicken Rice

By: Elizabeth Q

Elizabeth Q — Tue, 16 Mar 2021 16:48:54 +0000

In reply to Mama Mia. Thanks for the helpful advice!

By: Mama Mia

Mama Mia — Sun, 14 Mar 2021 04:12:45 +0000

Come across your recipe reasonly, I agree with the other comments that cooking the chicken for 45 mins in the instant pot is far too long,. For making hainanese chicken rice it’s best to use fresh chicken rather than chicken that has been frozen before.
Cooking on a stove chicken can be brought to a slow simmer , than simmer for 15-20 mins .turn off heat & cover for 20 mins . Take out chicken and submerge in ice cold water for 10 mins.
Hope this helps, thanks for sharing

By: Elizabeth Q

Elizabeth Q — Wed, 07 Aug 2019 19:27:57 +0000

In reply to Theo. Hi Theo, as I explained to another reader, the chicken cuts with bone, were crammed inside the Instant Pot. Also, we don't like to eat chicken with pink parts and prefer it well-done thoroughly. I will take into account your suggestion on the rice ratio. Thanks!

By: Elizabeth Q

Elizabeth Q — Wed, 07 Aug 2019 19:26:17 +0000

In reply to Tin Phan. Hi Tin Phan, the chicken I used had bone and the cutlets were crammed in the Instant Pot. This cooking time worked for me. We don't want to eat chicken if there are still pink parts in it.

By: Tin Phan

Tin Phan — Wed, 07 Aug 2019 03:12:12 +0000

Hi, do you really need to cook the chicken for 45 minutes?
I came across several recipes and the all recommend no more than 5 minutes with natural release.

THANKS

By: Theo

Theo — Tue, 06 Aug 2019 04:17:35 +0000

The chicken after 45 minutes was verrrryyyy overcooked. Liquid to rice ratio can almost be 1:1.