White Cut Chicken (白切鸡)

White Cut Chicken is a traditional Chinese dish celebrated for its straightforward preparation and nuanced flavor. The chicken is delicately poached until tender, then immersed in ice water, resulting in a glossy skin. Accompanied by a fragrant ginger-scallion oil and a savory soy dipping sauce, this dish is cherished for its clean taste and refined presentation. Achieving the best results depends on mastering the poaching technique and using high-quality chicken. This recipe offers an authentic experience of Chinese cuisine.

Ingredients

• 1 whole chicken, about 3-4 lbs
• 1 piece ginger, peeled and sliced
• 4 stalks green onions, cut into 2-inch lengths
• 2 Tbsp soy sauce
• 2 Tbsp vegetable oil

Instructions

1. Fill a large pot with enough water to submerge the chicken. Add ginger and green onions.
2. Bring the water to a boil, then carefully lower the chicken into the pot.
3. Reduce heat to low, cover, and simmer for about 45 min, or until the chicken is cooked through, registering an internal temperature of 165°F (75°C).
4. While the chicken is poaching, prepare a large bowl of ice water.
5. Once the chicken is cooked, remove it from the pot and immediately plunge it into the ice water for about 5 min to cool and firm the skin.
6. In a small bowl, combine soy sauce and vegetable oil to make the dipping sauce.
7. Carve the chicken into serving pieces and arrange it on a platter.
8. Serve the chicken with ginger-scallion oil and soy sauce on the side.

Keywords: Poached, Ginger, Scallion, Savory, Chinese

Spice Rack: Ginger, Green Onions, Soy Sauce

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