White Cut Chicken
Tender and silky with delicate skin, White Cut Chicken is served with ginger-scallion sauce. A classic Cantonese cold dish, simple yet incredibly delicious.
Ingredients
11 items- Whole chicken 1 (about 1.5 kg)
- Ginger 1 piece (about 30g)
- Scallions 2
- Shaoxing wine 2 tablespoons
- Salt 1 teaspoon
- Ice water as needed
- Minced ginger 2 tablespoons
- Minced scallions 2 tablespoons
- Salt 1/2 teaspoon
- Cooking oil 3 tablespoons
- Sesame oil 1 teaspoon
Nutrition
Steps （10 steps）
Clean the chicken, remove head and feet if desired. Slice ginger and cut scallions into sections.
Fill a pot with enough water to submerge the chicken, add ginger slices, scallion sections, Shaoxing wine and salt. Bring to a boil over high heat.
Hold the chicken by the head or leg, dip it into the boiling water to fill the cavity, then lift. Repeat 3 times to even the skin tightening.
Fully submerge the chicken, reduce heat to low to maintain a gentle simmer. Cover and cook for 15 minutes (adjust to 20 minutes per kg).
Insert a chopstick into the thickest part of the thigh; if no blood runs out and it goes in easily, the chicken is done. Remove immediately.
Plunge the chicken into a bowl of ice water to shock it, making the skin tight and meat tender. Let cool completely, about 10 minutes.
Drain and pat dry the chicken. Brush the skin with a thin layer of sesame oil to prevent drying. Let rest briefly.
Cut the chicken into pieces: first remove the legs and wings, then split along the backbone, chop into bite-size pieces and arrange on a plate.
For the dipping sauce: place minced ginger, minced scallions, and salt in a small bowl. Heat oil until just smoking and pour over, stir to combine.
Serve the chicken with the dipping sauce on the side.
Tips
Use a young chicken for tender meat. Adjust poaching time based on weight; it's done when a chopstick inserted into the thigh yields clear juices. The ice bath is crucial for crackling skin and succulent meat. Use a sharp cleaver to cut cleanly.
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