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,
I was wondering how long would you recommend cooking the chicken that is around 1.1kg (2.4 lbs)?
Thank you!
10 minutes will be enough.
Hi Elaine!!:))
I love Your blog! My 4 years old twin girls and my husband love to eat every meal I prepare from Your recipes:). I have a question – can I prepare the chicken in advance and reheat it after, and it won’t lose much of it’s juiciness?
Thx in advance 🙂
Zosia,
No, re-heating sounds not a good idea since it make the chicken meat slightly overheated. If you really are in hurry, check this steamed version. You can make preparation by marinating the chicken and then steam it before serving.
Hi! Thanks for your recipe. Want to try it out. May I ask why the chicken needs to be soaked in ice water?
Soaking in ice water will make the skin much smoother and at the same time, prevent the chicken from overcooked by the remaining heat.
I believe the missing ingredient in this dish of yours would be Star Anise….
Nancy,
Star anise can be used but not necessary for white cut chicken.
Amazing!
I love this way of poaching chicken it always comes out moist and tender, thereafter I use the meat to make a stew. Much easier than cutting up raw chicken, but I do remove and cook the breast meat separately.