If you visit Chinese restaurant from time to time, you may know tried this white cut chicken. Although you may wonder how can this pale, glistening slices of chicken are so popular.
As long as you take your first bite, you will understand why. The chicken is impossibly tender, almost silky. It is always served with another popular partner- Chinese scallion and ginger sauce. The sharp, aromatic bite of fresh ginger mixed with the subtle sweetness of the scallions created the perfect contrast to the gentle chicken. You can feel the real essence of Cantonese cuisine, let the natural flavors shine.
The Poaching Method
Poaching is a very popular cooking method in Chinese cuisine. The key tip here is to control the temperature of the water.
We will add the ingredient after the water boils and then turn off the fire or keep a very small fire to keep the temperature and let the chicken sits in the batches of hot water. This will allow a slow cooking process that can make the chicken super tender and juicy.
Spices
The key tip for a successful and delicious white cute chicken is to choose a tender, young and high quality chicken.
In order to remove the odd taste, we will use some aromatics- ginger, scallion and optionally Sichuan peppercorn.
Step by Step
Bring a large pot of water to a boiling and then add scallion, ginger and Sichuan peppercorn.
Adding Sichuan peppercorn is not a traditional way.
Here is the method to create that signature silky, bouncy skin. Hold the chicken and then dip the whole chicken into the boiling water three times- make sure each inch of the skin is covered.
After the final dip, the chicken is immediately plunged into an ice water bath. This will tighten skin perfectly.
Then return the chicken back, covered and use slowest fire to heat for another 5 minutes. Turn off the fire and set aside for 20 minutes.
Once down, transfer the chicken out and set aside until completely cooled. Then cut into pieces.
I highly recommend cool down the chicken for a better cutting. First, remove the wings and drumsticks at the joints. Then cut the breast meat into even slices, and chop the remaining body parts into bite-sized pieces if you can. I am not good at cutting, so I just cut them in larger pieces.
If you want a prettier presentation, place the less attractive pieces and chopped body parts on the bottom layer of your serving plate. Arrange the beautiful wing and drumstick pieces on top to create an appealing presentation.
White Cut Chicken|Chinese Poached Chicken
Ingredients
- 1 chicken , around 2 pound
- 4 ginger slices
- 2 green onions make knots
- 1/4 teaspoon Sichuan peppercorn , optional, I added this for personal habit
Ginger and Scallion Sauce
- 4- inch piece fresh ginger
- 6-8 scallions
- 1/2 cup neutral oil
- 1 tsp salt
Instructions
- Bring a large pot of water to a boiling and then add scallion, ginger and Sichuan peppercorn.
- Hold the chicken and then dip the whole chicken into the boiling water three times- make sure each inch of the skin is covered.After the final dip, place chicken is immediately into an ice water bath. This will tighten skin perfectly.
- Then return the chicken back, covered and use slowest fire to heat for another 5 minutes. Turn off the fire and set aside for 20 minutes.
- Once down, transfer the chicken out and set aside until completely cooled. Then cut into pieces.
To make the ginger and scallion dip sauce
- Prepare ginger and scallion. Peel the ginger and them smash with the back of your cutting knife. You can also use a grater to finish this process. Finely chop the ginger after smashing. Then mince scallion too.
- Mix in all ginger and half of the scallion. Add a small pinch of salt. Mix well.
- Heat your oil until slightly smoky, then add the remaining chopped scallion. Pour the hot oil directly over the ginger and scallions. You’ll hear that satisfying sizzle as the hot oil releases all those aromatics.
- Serve the chicken with ginger and scallion sauce.
Notes
Nutrition
Hi Elaine,
Any tips on cutting the chicken?
多謝
Hi，
For cutting the chicken chunks with smooth edges, firstly wait until the chicken is completely cooled down and then use a weight knife like Chinese slicing knife. Do not hesitate and just do it.
Hi, I’m looking for a type of cooking wine that can be used in many Chinese recipe. What brand/type would you suggest? Thanks in advance.
This is just about my favourite chicken dish to order in a restaurant. Mouth watering photos – on my must make list!
Thank you Nancy. This have been my favorite chicken dish for several years. But my way of enjoying is slightly different. I used to dip with mixed dried chili peppers.
I just found your website. Your recipes look yummy and easy to follow. Will try your recipes soon.
Thanks for sharing.
Jessica
Thank you Jessica. Glad to know that you like my recipes too. Happy cooking ahead.
Authentic!! Just like the stores/resturants, which I will NEVER buy Bok Gee Guy from ever again, wahoo!
“2 tablespoons broth for poaching the chicken”
Is this right? I don’t think so. I think you need more broth….
Hi Steve,
The main ingredients for the scallion and ginger dip should be the oil. So I think 2 tablespoons broth is perfect fine with a stronger taste dip. You can prefer to slightly add more for a lighter taste.
I see the confusion, it should read “2 tablespoons of broth ‘from’ poaching the chicken.
Beautiful blog!
Sauce is so good! Chicken too. Thank you
Thanks for your wonderful feedback. Happy cooking!
Great sounding recipe, and I will try this soon. When you state cooking wine, are you meaning Shaoxing Rice Wine?
One of my favorite dishes to order. I wonder if this can be made using chicken pieces, rather than the whole chicken? I’m not good at cutting up a whole chicken.
No, small pieces of chicken cannot work for this white cut chicken. They can be overcooked very easily.