Instant Pot Cold Ginger Chicken
Cold Ginger Chicken is a Hawai‘i favorite for Chinese New Year: tender poached chicken served with a bold ginger scallion sauce. Instant Pot method included, plus stovetop instructions. Team cold or warm?
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Before we get into it: this Instant Pot version of Cold Ginger Chicken is designed for busy days, but the vibe is pure celebration. Do you like it truly cold, straight from the fridge… or warm like my dad (no shame, Dad)? Drop your vote in the comments: cold or warm.
This is by far the best recipe! I remember growing up with this in Hawaii. My grandma would be so proud of me if I served this on Chinese New Year! -Aunty Lehua
What Is Cold Ginger Chicken?
Cold Ginger Chicken is a Chinese dish that is gently poached chicken served with a punchy ginger-scallion oil sauce. The chicken is often chilled (that’s the “cold” part) and then eaten with rice, veggies, and extra sauce spooned over everything. That combo is the heart of Cold Ginger Chicken.
If you’re planning a Chinese New Year table, pair this with Jai (Buddha’s Delight) and Pork Hash (Shumai).
Why You’ll Love Cold Ginger Chicken
- Hands-off cooking by using the Instant Pot. I make this easiest with my Instant Pot and a meat thermometer for peace of mind (especially with a bigger bird).
- Easy to make juicy-tender chicken by poaching.
- That onolicious sauce! Ginger + green onions + oil + salt = magic.
- Make-ahead friendly. It’s one of those dishes that actually tastes better after it chills.
A Little Story From My Family Table
My dad remembers this showing up for Chinese New Year at Grandma’s house, tucked into a spread of dishes that made the table look like it needed its own zip code. Most people ate the chicken cold because that’s tradition… but my dad would microwave his ginger chicken. He preferred it warm!
Honestly? Respect. Food is personal. If warm chicken makes your soul happy, you’re doing it right. That’s also why Cold Ginger Chicken stays a forever favorite in our house. This is the kind of dish that belongs next to Manapua and Steamed Sweet Rice Cake.
Cold Ginger Chicken Ingredients
Poached Chicken
- Whole chicken (up to 5 lbs)
- Salt
- Water filled to the Instant Pot MAX line (about 6-7 cups)
Ginger Scallion Sauce
- 1 cup green onions, finely minced
- 1/3 cup ginger, finely minced
- 1/2 cup neutral oil (I like using a mild avocado oil here so the ginger and green onion really shine.)
- 1 tsp sesame oil
- 1 tsp salt + salt to taste
- Optional: splash of shoyu
Ingredient notes:
– Some ingredients call green onions scallions.
– The top parts of the ginger have less fiber making it more tender. The bottom or closer part to the root is more fiberous, making it more chewy.
Suggested Ingredients/Equipment
- Instant Pot
- Instant-read thermometer
- Food processor (for sauce prep)
- Silicone trivet/rack (easy chicken lift)
- Glass jars (store extra ginger scallion sauce)
How to Make Cold Ginger Chicken (Instant Pot Step-by-Step)
Time needed: 30 minutes
One of the easiest ways to make my Cold Ginger Chicken recipe along with my ginger scallion sauce.
- Prep Chicken for the Instant Pot
Fill the Instant Pot about halfway with water, then stir in 2 teaspoons salt until fully dissolved. Carefully place 1 whole chicken (3–5 pounds) into the pot. Add more water until it reaches the MAX line (do not go over). A silicone trivet/rack makes lifting the chicken out way easier. Cover and set to High Pressure for 1 minute.
- Instant Pot Settings + Doneness Check
Let the pressure release naturally until the pin drops, about 25–28 minutes.
Carefully open the lid and check doneness by poking the thickest part (thigh or breast). If the juices run pink, pressure cook for 1–2 more minutes on High Pressure, then let it naturally release for a few more minutes before releasing any remaining pressure. If you’re unsure, use an instant-read thermometer and aim for a temperature of 165°F in the thickest part. - Ice Bath + Carve Chicken
Immediately transfer the cooked chicken into an ice bath using the largest mixing bowl you have, or a clean kitchen bin lined with ice. Dunk and rotate/flip the chicken to cool evenly and help set the skin. Once cooled, carve into serving pieces (wings, thighs, breast, back/torso). Serve right away warm, or cover and refrigerate until cold to the touch for the classic Cold Ginger Chicken style.
- Prep Ginger + Green Onions (Sauce)
Finely mince 1/3 cup ginger and 1 cup green onions. A small food processor makes the ginger + green onion prep super fast. But I recommend mincing once more by hand so the pieces are extra fine. Keep ginger and green onions in separate bowls.
- Cook the Ginger + Green Onions
In a small pan, heat 1/2 cup neutral oil (avocado, vegetable, or peanut) until shimmering. Add the minced 1/3 cup ginger and stir for 15 seconds. Add the minced 1 cup green onions and stir-fry for 20–30 seconds more, just until fragrant. Immediately pour everything into a heat-safe bowl. A small saucepan and heat-safe glass bowl are perfect for this sizzling oil step.
- Season to Taste
Stir in 1 teaspoon salt and 1 teaspoon sesame oil. Taste and adjust the seasoning. You can also add in your additions like shoyu, Hawaiian chili pepper, white pepper, etc. Pour a generous amount of the scallion sauce on the carved chicken and serve!
Storage
- Store carved chicken in an airtight container in the fridge for 3 to 4 days. I keep mine in a glass jar so it’s easy to scoop and stays fresh.
- Store ginger scallion sauce in a jar in the fridge for 2 to 3 weeks.
FAQs About This Cold Ginger Chicken
The ice bath matters. Chill the chicken right after poaching so the skin tightens and sticks. If you love this ginger scallion vibe, you’ll also love my Garlic Furikake Chicken.
You can eat it cold (most people do). If you’re like my Dad, steam it gently for a few minutes or microwave for about a minute.
It’s forgiving, especially with natural release. If you’re nervous, check doneness and add 1 to 2 minutes only if needed.
Yes. Same thing, different name.
Similar Recipes You Might Love
If you’re building a full Chinese New Year spread, add these next:
Cold Ginger Chicken Video Tutorial
Instant Pot Cold Ginger Chicken (Hawaiian-Style)
Equipment
- 1 Large bowl for ice bath
- 1 Tongs or two large spoons for lifting chicken
- 1 Small saucepan or small pan to heat oil for sauce
- 1 Sharp knife or cleaver for carving
- 1 Food processor (optional) makes mincing ginger/green onions fast
- 1 Instant-read thermometer (optional) target 165°F in thickest part
Ingredients
Poached Chicken
- 1 whole chicken 3–5 pounds
- 2 tsp salt for the poaching water
- water fill Instant Pot to the MAX line (about 7 cups); do not exceed
Ice Bath
- ice
- cold water
Ginger Scallion Sauce (Updated)
- 1 cup green onions (scallions) finely minced
- 1/3 cup ginger peeled and finely minced
- 1/2 cup neutral oil avocado, vegetable, or peanut
- 1 tsp sesame oil
- 1 tsp salt then salt to taste
Optional Add-Ins (to taste)
- shoyu (soy sauce) a small splash for deeper flavor + darker color
- Hawaiian chili pepper for heat
- white pepper for a gentle kick
- garlic for extra depth
Instructions
Instant Pot Chicken (Step-by-Step)
- Fill the Instant Pot about halfway with water, then stir in 2 tsp salt until fully dissolved. Carefully place 1 whole chicken (3–5 lb) into the pot. Add more water until it covers the chicken. Do no go over the MAX line.
- Cook on High Pressure for 1 minute. Let the pressure release naturally until the pin drops (about 25–28 minutes). Carefully open and check doneness by poking the thickest part (thigh or breast). If juices run pink, cook 1–2 more minutes on High Pressure, then let it naturally release for a few minutes before releasing any remaining pressure.
- Immediately transfer the cooked chicken into an ice bath (a large bowl filled with ice + cold water). Rotate/flip to cool evenly and help set the skin. Once cooled, carve into serving pieces (wings, thighs, breast, back/torso). Serve warm right away, or cover and refrigerate until cold to the touch for the classic Cold Ginger Chicken style.
Ginger Scallion Sauce (Step-by-Step)
- Finely mince 1/3 cup ginger and 1 cup green onions (food processor optional). Keep ginger and green onions in separate bowls.
- Heat 1/2 cup neutral oil in a small pan until shimmering. If you are unsure if the oil is ready, dip a wooden spoon in the oil. If it bubbles, the oil is hot enough. Add the minced 1/3 cup ginger and stir-fry for 15 seconds. Add the minced 1 cup green onions and stir-fry for 20–30 seconds more, just until fragrant. Immediately pour everything into a heat-safe bowl.
- Stir in 1 tsp sesame oil and 1 tsp salt. Taste and season to taste. Optional: add a small splash of shoyu, Hawaiian chili pepper, white pepper, or garlic.
Stovetop Poaching Option
- In a large pot, add water and 2 tsp salt. Add the chicken and bring to a gentle simmer (do not hard boil). Cover and poach on low heat until cooked through, about 35–50 minutes depending on size. Transfer immediately to an ice bath, then carve and serve.
Serve
- Serve the chicken either cold or warm and top it with the Ginger Scallion Sauce. Enjoy this onolicious Cold Ginger Chicken!
Onolicious (yummy)