White Cut Chicken
A classic Cantonese delicacy: poached chicken with silky meat and crispy skin, served with fragrant ginger-scallion dipping sauce. Simple yet refined.
Ingredients
7 items- Whole chicken 1 (about 3.3 lbs)
- Ginger 1 piece
- Scallions 3 stalks
- Salt to taste
- Shaoxing wine 1 tbsp
- Cooking oil 3 tbsp
- Ice cubes as needed
Nutrition
Steps （8 steps）
Clean the chicken, remove head, feet and innards; pat dry inside and out with paper towels.
In a deep pot, add enough water to cover the chicken, add ginger slices, scallion sections and 1 tbsp wine; bring to a rolling boil over high heat.
Holding the chicken by the head, dip it into the boiling water for 10 seconds, lift to drain; repeat 3 times to tighten the skin.
Submerge the chicken completely in the pot, reduce heat to low to keep water barely simmering (about 195°F/90°C), cover and cook for 15 minutes, then turn off heat and let rest for 10 minutes; done when a chopstick inserted into thickest thigh yields clear juices.
Immediately transfer the chicken to a large bowl of ice water and soak for 10 minutes to firm the skin and keep meat tender.
Remove from ice water, pat dry thoroughly, rub lightly with a little salt and oil; let cool completely, then chop into bite-sized pieces and arrange on a plate.
For the dipping sauce: put minced ginger, scallions and a pinch of salt in a small bowl; heat 3 tbsp oil in a small pan until just smoking, pour over the mixture to release fragrance, stir well.
Arrange the chopped chicken neatly on a platter, forming the original shape, and serve with the ginger-scallion dipping sauce on the side.
Tips
Cook the chicken over low heat at a gentle simmer, never boil vigorously; the ice bath is essential for crispy skin and tender meat.
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