Comments on: Instant Pot Soy Sauce Chicken 豉油雞

By: Amy + Jacky

Amy + Jacky — Mon, 30 Oct 2023 00:20:55 +0000

In reply to Karen.

Hi Karen,

thank you for your kind words. I believe it is called 草果.

Take care & have fun cooking
Jacky

By: Karen

Karen — Sun, 29 Oct 2023 14:04:30 +0000

What is black cardamom pods in Chinese? Can I find it in the Chinese grocery stores? The ‘0’ min IP cooking is so ingenious and thanks for the video on chopping up the whole chicken. That has been one of my biggest struggles.

By: Gisele

Gisele — Thu, 20 Jul 2023 22:31:32 +0000

What an excellent and time saving recipe. Your instant pot congees are my go-to recipes and will be adding this one to the rotation. i used a whole chicken and added drumsticks to ensure enough food for a family of 6.

By: Sue L

Sue L — Sat, 11 Mar 2023 16:44:30 +0000

It was a success and very moist. I use chicken leg quarters and add boiled eggs as well. Your instructions were easy to follow, and very precise. I added a bit more brown sugar and marinated the chicken legs and eggs overnight. Next morning, pressure cooked for 1 minute and 20 minutes natural release. Thank you Amy and Jacky.

By: Amy + Jacky

Amy + Jacky — Sun, 05 Mar 2023 00:14:41 +0000

In reply to Rita Wong.

Hi Rita,

thank you for your questions 🙂

1) Black cardamom is smoky and earthy when compared to green cardamom.
2) Chinese cinnamon stick looks more like tree bark. The flavor profile is a bit different, but you can substitute it with the common cinnamon sticks.
3) For best quality, master stock can be kept in an air-tight container in the freezer for 3 – 4 months.

Take care & have fun cooking
Jacky

By: Rita Wong

Rita Wong — Thu, 02 Mar 2023 01:37:28 +0000

I have several questions. 1. What is the difference between black cardamom pods and green ones. I didn’t have any black ones, so I used the green ones. 2. What are Chinese cinnamon sticks? I didn’t have any, so I used the regular ones. 3. Finally, how long can we keep the Master Stock if we freeze it? Thank you very much for this recipe!

By: Sherry @ FB

Sherry @ FB — Mon, 08 Aug 2022 21:10:40 +0000

IP newbie (have only experimented with eggs, corn and curry). I’ve only roasted whole chickens in the oven before and havent cooked any “Asian” food. Earlier this week, however, I successfully made soy sauce chicken following Amy+Jacky’s recipe. It was a success!!! It’s mind-boggling — the meat was so tender and flavorful! Took less and an hour and the family devoured their dinner!

By: Tom @ FB

Tom @ FB — Tue, 19 Jul 2022 01:13:16 +0000

First time making Soy Sauce Chicken in the IP. Thanks Amy + Jacky for the idea!

By: Jessica

Jessica — Mon, 04 Jul 2022 06:22:48 +0000

Hi Amy & Jacky,

If I want to use chicken wings instead, how long should I cook for? Should I keep the same amount of ingredients?

I can’t wait to try.

Thanks!

By: Patricia @ FB

Patricia @ FB — Fri, 04 Feb 2022 20:29:22 +0000

Soy Sauce Chicken. I have repeatedly used the Master Stock multiple times now, yay..the flavor is way better than the first time 😛