• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Pantry

    White Cut Chicken|Chinese Poached Chicken

    Last Modified: October 16, 2018 by Elaine| 25 Comments

    1.6K shares
    • Share on Facebook
    Jump to Recipe - Print Recipe

    Cantonese poached chicken with super tender texture and an interesting name—White cut chicken.

    white cut chicken|Chinese poached chicken

    If you visit Chinese restaurant from time to time, you may know tried this white cut chicken. Poaching is the special cooking method used here. And white means plain, indicating that there is no special seasonings added in this dish. Actually, white cut chicken really needs simple ingredients and techniques, yet it is incredibly delicious. I have introduced a Szechuan version of white cut chicken—mouth-watering chicken or Salvia Chicken.

    white cut chicken|Chinese poached chicken

    Choose smaller whole chicken and poach with ginger, green onion, cooking wine and Sichuan peppercorn. Sichuan peppercorn is not required by traditional version recipe. But I find out it is quite helpful to remove the raw chicken taste.

    white cut chicken|Chinese poached chicken

    There are several dips may match perfectly with white cut chicken, but the most famous and commonly used dip sauce is ginger and scallion sauce. Elaine introduces a way to make a dip sauce that will highlight the chicken greatly. The hot oil with green onion white parts will stimulate the aroma of the fresh green onion. Make this dipping sauce mild yet fragrant. Besides, you can use a brown sauce made with oyster sauce. The instruction is introduced in Chinese steamed chicken.

    white cut chicken|Chinese poached chicken

    Served with dipping sauce

    white cut chicken|Chinese poached chicken

    White Cut Chicken|Chinese Poached Chicken

    Elaine
    Easy Chinese poached chicken, also known as white cut chicken. Super great cold dish for summer days.
    5 from 2 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Cantonese cuisine
    Servings 2
    Calories 1173 kcal

    Ingredients
      

    • 1 chicken , around 2 pound
    • 4 ginger slices
    • 2 green onions make knots
    • 1 tablespoon cooking wine
    • ¼ teaspoon Sichuan peppercorn , optional, I added this for personal habit
    • sesame oil for brushing
    • coriander for decoration

    Ginger and scallion oil

    • 2 tablespoon grated ginger
    • ½ cup finely chopped green part scallion
    • 1 tablespoon finely chopped coriander stems
    • 4 scallion whites , cut into pieces
    • 2-3 tablespoons cooking oil
    • Pinch of salt
    • 2 tablespoons broth for poaching the chicken

    Instructions
     

    • Clean the chicken and remove feet and head. In a large pot, add chicken, green onion, Sichuan peppercorn and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.
    • In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Brush some sesame oil on surface and then cut into chunks and lay in the serving bowl.

    To make the ginger and scallion dip sauce

    • In a small bowl, mix grated ginger with chopped green onion and coriander. Heat up 2 to 3 tablespoons cooking oil in wok or deep pan. Add scallion white to fry over slow fire until the scallion white becomes slightly brown and you smell strong fragrance.
    • Pour the hot oil to the small bowl with other seasonings. Add 2 tablespoons water for poaching the chicken. Add pinch of salt. Mix well.
    • Serve the chicken with the dipping sauce.

    Notes

    For larger chicken, the poached time need to be lengthened slightly.

    Nutrition

    Calories: 1173kcalCarbohydrates: 5gProtein: 85gFat: 87gSaturated Fat: 21gCholesterol: 340mgSodium: 2264mgPotassium: 986mgFiber: 1gSugar: 1gVitamin A: 1105IUVitamin C: 13.6mgCalcium: 68mgIron: 4.4mg
    Keyword chicken, Poached
    Tried this recipe?Mention @ChinaSichuanFood

    white cut chicken|Chinese poached chicken

    More recipes you may enjoy

    • Water Chestnut Cake
    • Quick Chow Mein
    • Red Braised Pig Trotter
    • Cocoa Steamed Buns and Dried Cranberry Buns

    Reader Interactions

    Comments

    1. Ada

      March 14, 2019 at 8:57 am

      Hi Elaine,

      I was wondering how long would you recommend cooking the chicken that is around 1.1kg (2.4 lbs)?

      Thank you!

      Reply
      • Elaine

        March 14, 2019 at 7:54 pm

        10 minutes will be enough.

        Reply
    2. Zosia

      April 16, 2019 at 6:18 am

      5 stars
      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 🙂

      Reply
      • Elaine

        April 16, 2019 at 8:21 pm

        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.

        Reply
    3. Nancy Valois

      April 08, 2021 at 2:48 am

      I believe the missing ingredient in this dish of yours would be Star Anise....

      Reply
      • Elaine

        May 07, 2021 at 8:43 am

        Nancy,
        Star anise can be used but not necessary for white cut chicken.

        Reply
    4. Dani

      December 24, 2021 at 5:17 pm

      5 stars
      Amazing!

      Reply
    5. Cary

      August 13, 2022 at 2:22 am

      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.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Chinese Scallion Pancakes (Congyoubing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved