White Cut Chicken
A classic Cantonese cold dish featuring tender, silky chicken with smooth skin, poached simply to preserve natural flavor, served with a fragrant ginger-scallion dipping sauce. Incredibly delicious and refreshing.
Ingredients
7 items- Whole chicken (preferably Sanhuang ji) 1 (about 1.5 kg)
- Ginger 1 large piece
- Spring onions 3
- Cooking wine (Shaoxing wine) 2 tablespoons
- Salt 1 teaspoon
- Cooking oil 3 tablespoons
- Ice cubes plenty
Nutrition
Steps （6 steps）
Clean the chicken thoroughly: remove the head, neck, tail, and feet. Rinse inside and out, then pat dry with paper towels. Fill a large pot with enough water to submerge the chicken, add 3 slices of ginger, 1 spring onion knot, and 1 tablespoon of cooking wine. Bring to a boil over high heat.
Once the water is boiling, hold the chicken by the head or wing and fully submerge it into the boiling water for 5 seconds, then lift it out. Repeat this dipping and lifting three times. This tightens the skin evenly. Then reduce heat to the lowest setting, fully submerge the chicken, cover, and poach for about 25 minutes, maintaining a gentle simmer (water barely bubbling). Test doneness by inserting a chopstick into the thickest part of the thigh; if no pink juice comes out, it's done.
While the chicken is cooking, prepare a large bowl of ice water (add plenty of ice cubes). When the chicken is cooked, immediately transfer it to the ice water, completely submerging it. The cold shock will tighten the skin, resulting in crispy skin and tender meat. Soak for about 10 minutes until the chicken is fully cooled.
Remove the chicken from ice water, drain well, and brush the skin evenly with a layer of cooked oil or sesame oil to prevent drying and add sheen. Leave it to air cool thoroughly (about 10 minutes). When fully cool, chop into serving pieces. Use a sharp cleaver, making straight cuts without sawing, to keep the skin and meat neat.
Make the ginger-scallion dipping sauce: Peel and mince the ginger very finely. Finely chop the scallions. Combine in a small bowl with 1 tablespoon ginger, 2 tablespoons scallions, and 1/2 teaspoon salt. Heat 3 tablespoons of oil in a small saucepan until it smokes slightly (about 180°C), then pour it directly over the aromatics and stir quickly to release fragrance.
Arrange the chopped chicken on a serving plate to resemble a whole chicken. Drizzle a bit of poaching liquid or sesame oil for extra flavor. Serve the dipping sauce on the side. To eat, pick up a piece of chicken, dip it in the sauce, and enjoy the silky skin and tender meat.
Tips
Ensure the chicken is fully submerged during poaching; use the lowest heat and a gentle simmer to prevent the skin from tearing and meat from becoming tough. The ice water bath is crucial for crispy skin – use plenty of ice and soak until completely cool. Use a sharp cleaver for chopping; make straight cuts without sawing to keep the skin intact. The ginger-scallion sauce must be made with hot oil poured over fresh aromatics to release maximum flavor.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.