White-Cut Hetian Chicken
A classic Hakka dish where tender Hetian chicken is simply poached, resulting in silky skin and juicy meat, accompanied by a savory ginger-scallion dipping sauce.
Ingredients
10 items- Whole Hetian chicken 1 (about 1.5 kg)
- Ginger 3 slices
- Scallions 2 sections
- Shaoxing wine 1 tablespoon
- Ice cubes as needed
- Sesame oil 1 tablespoon
- Light soy sauce 3 tablespoons
- Zhenjiang vinegar 1 tablespoon
- Sugar 1 teaspoon
- Chicken poaching liquid 2 tablespoons
Nutrition
Steps （7 steps）
Clean the chicken thoroughly, pat dry. Fill a large pot with water, add ginger slices, scallion sections, and wine; bring to a boil over high heat.
Hold the chicken by the head, dip into boiling water for 10 seconds, lift, repeat three times to tighten the skin.
Submerge the chicken completely (water should cover it), return to a boil, then reduce heat to the lowest setting to maintain a gentle simmer. Cover and cook for 12 minutes.
Turn off heat, let it sit covered for 5 minutes. Test doneness by inserting a chopstick into the thickest part of thigh; no blood means done. Remove chicken.
Immediately transfer chicken to an ice water bath; let soak for 10 minutes until the skin is cold and firm.
Remove, drain, and brush the skin evenly with sesame oil.
Chop into bite-sized pieces and arrange on a plate. For dipping sauce: combine minced ginger, scallion, soy sauce, vinegar, sugar, and 2 tablespoons of the cooking liquid.
Tips
Keep the heat at the lowest during poaching to ensure tender meat. The ice bath is crucial for firm, smooth skin. Brushing with sesame oil prevents drying and adds aroma.
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