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Pressure Cooker Chicken Essence

Don’t pay for chicken essence when it is this easy to make at home in the pressure cooker! It takes a few minutes to prepare and then allow the pressure cooker to do the rest of the work.

pressure cooker chicken essence

How to Make Chicken Essence Using a Pressure Cooker

Many cultures love chicken essence because it is easy to digest, flavorful and in China, it is thought of like Americans think of “Red Bull”.

In China, it is a medicinal drink to improve brain power and energy.

What Is Chicken Essence

Chicken essence is a broth like liquid that is created by steaming chicken under pressure (usually for hours).

In this recipe, we put the power of the pressure cooker to work to create a delicious distilled tonic that will keep you going for hours.

In fact, as I write this, my husband is preparing for a GI test and it requires a liquid diet. He will be drinking up the chicken essence and I’ll likely be making more as the day goes on.

You can read quite a lot about chicken essence and it’s amazing history over on Food 52

Here’s What You’ll Need

Ingredients on a chart
  • Chicken Legs (remove skin as best you can) – the dark meat gives more flavor.
  • Ginger – a fresh clean taste with added healthy benefits.
  • Green onions – fresh and bright.
  • Turmeric Powder – healthful and yellow color.
  • Mirin or Cooking Sherry – Mirin is an Asian cooking wine but can be difficult to find in some local groceries so cooking sherry will work.
  • Salt and Pepper

Here’s How You Do It

chicken essence in a jar
  • Prepare the chicken by removing the skin, cutting slices in the meat and breaking the leg bone (I know, it’s brutal).
  • If you are able to add the spices and marinate in the fridge for a few hours, that is best, but if not, just continue with the recipe.
  • Arrange bowls and chicken in the pressure cooker as per the video then fill the pressure cooker with water half the way up the outside of the larger bowl.
  • Pressure cook for 1 hour (59 minutes in an instant pot) and allow natural release.
  • The essence will be in the bottom of the inverted bowl.
  • You may need to strain it through a fine mesh strainer

PRO TIP

Frequently Asked Questions (FAQ)

How Long is My Chicken Essence Good For?

It will last for about 5 days refrigerated and covered in the fridge.

What’s the Best Way to Store My Chicken Essence?

It’s best to put it in a small jar with a lid, however storing in a cup with plastic or foil over the top will work too. After refrigeration, it will thicken like gelatin, just reheat on the stove or in the microwave and it will turn to liquid again.

Can I Freeze My Chicken Essence?

Yes, you sure can! Place in a freezer safe container and seal the lid.

Why Should I Use Chicken Essence?

The Chinese use it for health purposes and believe it has a good effect on brain and body health.

Tips and Tricks

  • Although it feels brutal, you’ll get the best results if you break the bones of the chicken and make some cuts through the meat. Legs lend themselves best to this procedure. Thighs will work too.
  • There’s no need to peel the ginger or the garlic, simply cut through them before marinating the chicken.
  • It’s best to marinate the chicken overnight 12-24 hours in the fridge, however, if you don’t have that kind of time, a few hours will work.
  • Remove the chicken skin as best you can and this will help to make sure that you don’t have a lot of fat in your final chicken essence.
  • If you do notice a lot of fat, allow the essence to completely cool in the fridge and then, using a spoon, scrape the fat off the top.
  • You may note some small chunks of chicken, chicken goo or pieces of green onion or the other ingredients in your final product, simply pour the liquid through a fine mesh strainer or cheese cloth to remove. You can see me do this in the video.

PRO TIP: We like this essence with a little but of fresh green onion slices floating on the top when we serve it.

How Do I Store My Chicken Essence?

Once your Chicken Essence is done, you’ll want to use it right away or store it for later.

To store for later, you can refrigerate for up to 5 days or you can even freeze it for up to 3 months.

Upon cooling and refrigerating, the chicken essence will thicken like a gelatin. All you need to do is to reheat it and it will turn back to a liquid.

You can reheat in a microwave or on the stove top.

Watch Me Make This

If You Enjoyed This Chicken Recipe, You Might Also Enjoy…

How to Cook Chicken in the Pressure Cooker

How to Season Chicken

Pressure Cooker Chicken Curry

Can You Give Me a Hand?

Please leave a 5 STAR comment in the comment section below. This helps others to find the recipes at Loaves and Dishes.

chicken essence in bowl

Pressure Cooker Chicken Essence

Don't pay for chicken essence when it is this easy to make at home in the pressure cooker! It takes a few minutes to prepare and then allow the pressure cooker to do the rest of the work.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: Chinese
Keyword: Chicken Essence
Prep Time: 5 minutes
Cook Time: 59 minutes
natural release: 10 minutes
Total Time: 1 hour 14 minutes
Servings: 2 servings
Calories: 759kcal
Author: Wendi Spraker

Ingredients

  • 5 chicken legs remove skin
  • 2 inch ginger fresh only, cut into disks or sticks
  • 1 head garlic cut in half across the equator
  • 3 stalks green onion chopped
  • 1 tbs turmeric
  • 2 tbs Mirin or cooking sherry

Instructions

  • Remove the skin on the chicken, use a kitchen meat pounder to smash the chicken and to break the bone. Use a sharp knife to make several deep cuts to the meat throughout the piece.
  • Add the chicken and the other ingredients to a bowl or a zip top bag and stir or massage the ingredients into the chicken. Place into the fridge for up to 24 hours. Allow to marinate for a minimum of 2 hours.
  • Use a metal or glass bowl that fits into your pressure cooker turned right side up, be sure to leave enough of a gap between the larger bowl and the pressure cooker so that you can add water to the cooker. Invert a smaller bowl into the larger bowl. Place the chicken onto the smaller bowl. Avoid putting the herbs into the pressure cooker if possible.
  • Carefully, so as not to splash water into the inside bowl, add water outside the large bowl into the pressure cooker pot. Fill to 1/2 way up the side of the larger bottom bowl.
  • Apply the lid and pressure cook for 59 minutes. Allow a natural release. (if using instant pot, click the manual button and then set the time for 59 minutes. Do not release the pressure yourself, let the pressure come back to room pressure on it's own).
  • When you remove the pressure cooker lid, you will find that most of the liquid is trapped in the inverted bowl. Be careful as the pans are likely still very hot. Use tongs to remove the chicken pieces, allow everything to cool or use hot pads to remove the bowls. If you note that there are chicken pieces in the essence, pour through a strainer to remove. Pour the essence into a lidded container to refrigerate.

Notes

  • Although it feels brutal, you’ll get the best results if you break the bones of the chicken and make some cuts through the meat. Legs lend themselves best to this procedure. Thighs will work too.
  • There’s no need to peel the ginger or the garlic, simply cut through them before marinating the chicken.
  • It’s best to marinate the chicken overnight 12-24 hours in the fridge, however, if you don’t have that kind of time, a few hours will work.
  • Remove the chicken skin as best you can and this will help to make sure that you don’t have a lot of fat in your final chicken essence.
  • If you do notice a lot of fat, allow the essence to completely cool in the fridge and then, using a spoon, scrape the fat off the top.
  • You may note some small chunks of chicken, chicken goo or pieces of green onion or the other ingredients in your final product, simply pour the liquid through a fine mesh strainer or cheese cloth to remove. You can see me do this in the video.

Nutrition

Nutrition Facts
Pressure Cooker Chicken Essence
Amount Per Serving
Calories 759 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 14g70%
Trans Fat 1g
Polyunsaturated Fat 11g
Monounsaturated Fat 21g
Cholesterol 300mg100%
Sodium 408mg17%
Potassium 877mg25%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 5g6%
Protein 54g108%
Vitamin A 477IU10%
Vitamin C 10mg12%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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A Verse to Share

It’s all for the glory of God.

1 Corinthians 10:31

So whether you eat or drink or whatever you do, do it all for the glory of God.

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