Chinese Shandong Roast Chicken Made Easy in Your Pressure Cooker
This easy and delicious Shandong Roast Chicken uses a pressure cooker to lock in flavor and moisture for a juicy, tender dinner ready with minimal fuss. It combines garlic, ginger, soy, and vinegar in a simple marinade for bold, comforting flavors.
Equipment
- 1 Pressure cooker with trivet or rack
Ingredients
Main ingredients
- 1 tablespoon dark soy sauce
- 2 tablespoon Shaoxing cooking wine
- 1 teaspoon salt
- 2 tablespoon sugar
- 1.5 teaspoon ginger minced
- 2 garlic cloves very finely chopped
- 1 medium whole chicken
- 1 cup cucumber cubed
- 2 tablespoon cilantro chopped
- 1 red chili seeded and thinly sliced or chopped
- 1 tablespoon light soy sauce
- 0.25 cup Chinese black vinegar
Instructions
Instructions
- Clean the chicken thoroughly and pat dry with paper towels.
- Mix marinade: Combine dark soy sauce, 1 tablespoon Shaoxing wine, salt, sugar, 1 teaspoon minced ginger, and chopped garlic in a bowl. Stir until combined.
- Rub marinade onto chicken including the cavity. Cover and refrigerate for at least 1 hour, overnight preferred.
- Place a trivet or rack in pressure cooker pot. Put chicken on top, ensuring it rests above the juices.
- Close lid, set valve to sealing. Cook at high pressure for 25 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Optional: For roast texture, broil chicken in hot oven for 5-7 minutes.
- Let chicken rest 10 minutes before carving.
- Mix Shandong sauce: combine 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon sugar, 0.5 teaspoon ginger (minced), 2 garlic cloves, and 0.25 cup black vinegar in bowl. Pour over carved chicken.
Video
https://youtube.com/watch?v=6i2G8cC4zqk%3Ffeature%3Doembed
Notes
Use pre-minced garlic and ginger to save time. Swap Shaoxing with dry sherry if unavailable. Use sauté mode for crisp skin if skipping broiler. Marinating in a ziplock cuts down cleanup.