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–+ servings
cold ginger chicken topped with scallion sauce.
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Instant Pot Cold Ginger Chicken (Hawaiian-Style)

Tender whole chicken poached in the Instant Pot, chilled in an ice bath to help the skin set, then served with a bold ginger scallion sauce. Classic for Chinese New Year in Hawai‘i, and yes, you can eat it cold or warm.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Tani Nakamitsu

Equipment

  • 1 Instant Pot (6- or 8-quart)
  • 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 Cutting board
  • 1 Sharp knife or cleaver for carving
  • 1 Measuring cups + measuring spoons
  • 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!