I suggest you review the earlier recipe before you start on this one because many of the explanations still apply. Rather than repeat myself, I will just start with the Instant Pot recipe here.
Use the best chicken you can buy (around 3 pounds), either free-range chicken, organic or antibiotic-free chicken would do. It is best fresh and not frozen but if you only have frozen chicken, make sure it is properly and completely defrosted. You can't defrost the chicken in the cooking process - you may end up with a half-cooked chicken, which is not recommended.
Fill the Instant Pot up to the 2/3 mark with hot water, turn on sauté and bring water to a boil. Cut a stalk of green onions into two inch pieces and add to the water with half teaspoon sea salt, 3 slices of ginger, and 1 heaping tablespoon of Zedoary 沙薑粉 (see Cantonese White-cut chicken if you don't know what this is).
After you have cleaned the chicken with salt, use a chopstick to go under the skin near each of the thighs and pierce the thickest part of the meat near the joint several times. I learned this technique watching the video on Peter's Chicken. Master Bill also massaged the chicken legs several times. Following his method, hold the chicken by its neck and immerse it into the hot water three times, letting the water drain out each time. This brings the inside and outside of the chicken to the same temperature for even cooking.
Immerse the chicken breast side down into the pot and bring the water to a simmer with the sauté function. Then turn off the sauté, put the lid on the pot, lock it and turn on the Keep Warm function for 30 minutes.
At the end of the 30 minutes, prepare a large pot of cold water. Remove the chicken from the Instant Pot and immerse the chicken into the cold water. Add ice cubes to the water to keep it cold. Leave the chicken in the cold water for about 20 minutes to half an hour so that it is completely cooled down. This is to crisp the skin. Remove the chicken from the water, drain,and dry with paper towel. Apply sesame oil to the skin with a brush. Cut up the chicken. Serve with ginger and onion dip.
The Instant Pot keeps the water hot without overcooking the chicken. There is no need to use any pressure at all because this is a poached chicken, it just needs to be maintained at a hot enough temperature to cook it. This method is less fussy than the stove top method because you don't have to worry about keeping the pot hot, it is built into the Keep Warm function of the Instant Pot.
Below is a video showing how to cut up the chicken into bite-sized pieces with scissors without using a chopping board.
