• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

How To Make Nourishing Chicken Essence (Instant Pot Version)

written by Marvellina Published: July 12, 2022
12K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

Now you can make the nourishing chicken essence or essence of chicken easily at home using an Instant Pressure cooker, which really speeds up the cooking process. You only need one ingredient to make this nourishing chicken essence.
How To Make Nourishing Chicken Essence (Instant Pot Version)

What is chicken essence (or essence of chicken)?

Chicken essence is a very concentrated liquid made by slowly cooking the chicken bones and meats for hours and collecting the “essence” in the process. Usually, no extra water is added. The essence is consumed for its health benefit.

Benefits of chicken essence

The Essence of Chicken is a popular tonic in Southeast Asia. They are readily sold in bottles in Southeast Asia. Its regular consumption is believed to help in mental alertness, recovery from fatigue, and overall good health. Some people like to give Chicken of Essence as gifts to those who are not feeling well, post-op, postnatal, etc for its “tonic” reason.

You only need one ingredient

And that one ingredient is chicken 🙂 simple as that. Since the chicken is the star in this recipe (the only star!), buy organic if it fits your budget. You can use a whole chicken or chicken pieces. I use a mixture of chicken drumsticks and thighs. We want to use both the bones and the meat to make the essence

How to make chicken essence using Instant Pot pressure cooker

1. If you get a whole chicken, separate it into sections: wings, breast, thighs, etc. Remove the skin. This is important so your chicken essence won’t be awfully greasy

2. After removing the skin, debone the chicken pieces. Separate the meat from the bones


3. Optional: crush the bones
Should you crush the bones to make a chicken essence? Well, this step is optional. Some people complain that when you crush the bones, the essence appears cloudier. I’ve tried both and yes indeed it makes it a bit cloudier, but taste-wise, I couldn’t tell the difference. nutrition-wise, I won’t be able to tell for sure if it makes a huge difference. My mom always crushes the bones to extract more nutrients from the bones. If you choose to do so, cover the bones with a cling wrap

4. Then cover with another layer of thick towel. Use the back of a cleaver, or pestle (I used that), or a meat mallet to pound on the thinnest part of the bones gently to just crack it. We don’t need to pound the bones into small pieces.

5. We just need to crack them up a bit. Be careful of sharp broken bone pieces

6. Whether you use an Instant Pot pressure cooker or steaming on the stove, the setup is pretty similar. Choose a heat-proof container, such as glass or ceramic, that fits in your inner pot or steamer. Get another heat-proof bowl that will fit into the container you chose earlier. This bowl is used to collect the essence. Invert the bowl upside down. If you want to add Chinese herbs or other ingredients, put them in the middle of the container. Invert the bowl upside down to cover them.

I made a “sling” by folding aluminum foil into long thick strips, strong enough to lift a bowl up. This comes in handy to lift the container out from the inner pot of Instant Pot when it’s done cooking. If you have the sling accessories, then you don’t have to do this

7. Arrange the bones on one side and the meat on the other side

8. Cover with aluminum foil to prevent water condensation from dropping into the bowl. We want a concentrated essence

9. Put a trivet in. Pour in 2 cups of water. Put the container on top of the trivet

10. Close the lid and turn the pressure release valve to sealing. Push “pressure cooker” and make sure it’s on high pressure. Set the timer to 90 minutes and then do a natural release

11. Remove the container from the inner pot. Carefully uncover the foil. Use a tong to remove the bones. Be careful of sharp broken bones. Remove the meat to another plate

12. Now, you won’t see much liquid in the bowl because all of that essence is “trapped” inside the upside-down bowl. Isn’t it cool? A simple physics in work here. Very carefully try to remove the bowl. It is strongly suctioned to the base of the container at this point. When you remove it, the essence collected there will flow out. Strain the essence and this is your essence of chicken right here

13. Consume them on the same day or store them in the fridge for 3-4 days or keep it in the freezer for one month

Things you can add to chicken essence

1. Chinese herbs
My mom add Dong Quay and DOM Benedictine Liqueur when she prepared this after I had my two kids during the confinement period.
Some people added red dates, black dates, ginseng, and other Chinese herbs
2. Aromatic
Some may add ginger and garlic too
3. Seasonings
You can season with salt and pepper if you like

What to do with the meat after making chicken essence

Though the meat may not have as much taste anymore, however, I don’t usually throw them away as I feel like it’s so wasteful to do so. I shred the meat and make chicken salad. You can also use it to make chicken floss. A simple seasoning like soy sauce and some sesame oil also helps to add back some flavor

Did you make this chicken essence with Instant Pot pressure cooker ?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
How To Make Nourishing Chicken Essence (Instant Pot Version)

How To Make Nourishing Chicken Essence (Instant Pot Version)

How To Make Nourishing Chicken Essence (Instant Pot Version)

Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
pressurize and depressurize: 20 minutes mins
Total Time 2 hours hrs 5 minutes mins
Servings 2 servings
5 from 5 reviews
REVIEW & RATE PRINT

Ingredients

  • 2 kg Chicken It can be whole or chicken pieces with bones

Instructions
 

Things to prepare before you start cooking:

  • If you get a whole chicken, separate it into sections: wings, breast, thighs, etc. Remove the skin. This is important so your chicken essence won’t be awfully greasy
  • After removing the skin, debone the chicken pieces. Separate the meat from the bones
  • Optional: crush the bones. Should you crush the bones to make a chicken essence? Well, this step is optional. Some people complain that when you crush the bones, the essence appears cloudier. I’ve tried both and yes indeed it makes it a bit cloudier, but taste-wise, I couldn’t tell the difference. nutrition-wise, I won’t be able to tell for sure if it makes a huge difference. My mom always crushes the bones to extract more nutrients from the bones. If you choose to do so, cover the bones with a cling wrap
  • Then cover with another layer of thick towel. Use the back of a cleaver, or pestle (I used that), or a meat mallet to pound on the thinnest part of the bones gently to just crack it. We don’t need to pound the bones into small pieces. We just need to crack them up a bit. Be careful of sharp broken bone pieces
  • Choose a heat-proof container, such as glass or ceramic, that fits in your inner pot of pressure cooker or use a Chinese double boiler. Get another heat-proof bowl that will fit into the container you chose earlier. This bowl is used to collect the essence. If you want to add Chinese herbs or other ingredients, put them in the middle of the container. Invert the bowl upside down to cover them. I made a “sling” by folding aluminum foil into long thick strips, strong enough to lift a bowl up. This comes in handy to lift the container out from the inner pot of Instant Pot when it’s done cooking. If you have the sling accessories, then you don’t have to do this
  • Arrange the bones on one side and the meat on the other side. Cover with aluminum foil to prevent water condensation from dropping into the bowl. We want a concentrated essence

To cook on the pressure cooker:

  • Put a trivet in the inner pot. Pour in 2 cups of water. Put the container on top of the trivet. Close the lid and turn the pressure release valve to sealing. Push “pressure cooker” and make sure it’s on high pressure. Set the timer to 90 minutes and then do a natural release

To cook on the stove:

  • You need a large pot with a lid and a smaller ceramic or glass container that will fit into that large pot. If you have a Chinese double boiler, that's even better. Put a trivet inside the large pot. Put the double boiler inside the large pot. If you use a container without a lid, cover with aluminum foil. Put this container/double boiler on top of the trivet. Pour water in until it comes about halfway through the double boiler or container. Bring the water to a boil and then lower the heat to simmer. Let it simmer for 3 hours
  • Do not open the aluminum foil or the lid of the double-boiler during cooking time. It's okay to open the lid of the large pot to refill water if needed

When done with cooking (for both methods):

  • Remove the container from the inner pot or pot. Carefully uncover the foil or the lid of a double boiler. Use a tong to remove the bones. Be careful of sharp broken bones. Remove the meat to another plate
  • Now, you won’t see much liquid in the bowl because all of that essence is “trapped” inside the upside-down bowl. Isn’t it cool? A simple physics in work here. Very carefully try to remove the bowl. It is strongly suctioned to the base of the container at this point. When you remove it, the essence collected there will flow out. Strain the essence and this is your essence of chicken right here
  • Consume them on the same day or store them in the fridge for 3-4 days or keep it in the freezer for one month

RECOMMEDED TOOLS

Instant Pot
double boiler
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
previous post
Air Mata Kucing (Luo Han Guo and Longan Drink)
next post
Kue/Kuih Nona Manis Pandan (the easy way)

11 comments

Linda Wijaya October 31, 2019 - 9:43 pm

Thank you for Sharing Marvellina – it will help moms around the world during their 30 days of confinement! Please do share more confinement recipe!

Reply
« 1 2
5 from 5 votes (4 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.