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    Home » Recipes » chicken and poultry

    White Cut Chicken|Chinese Poached Chicken

    August 1, 2015 by Elaine 24 Comments | Jump to Recipe

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    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

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

    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: 1173kcal | Carbohydrates: 5g | Protein: 85g | Fat: 87g | Saturated Fat: 21g | Cholesterol: 340mg | Sodium: 2264mg | Potassium: 986mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1105IU | Vitamin C: 13.6mg | Calcium: 68mg | Iron: 4.4mg

    white cut chicken|Chinese poached chicken

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    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
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