White Cut Chicken 白切雞

A classic Cantonese delicacy featuring perfectly poached chicken, tender and succulent, often served with a fragrant ginger-scallion oil.

Nutrition (per serving)

Ingredients

• 1 whole chicken (about 1.2-1.5kg)
• 50g ginger, sliced
• 3 stalks spring onions, cut into 5cm lengths
• 2tbsp salt
• 2 litres ice water
• 30g ginger, finely minced (for dipping sauce)
• 3 stalks spring onions, finely chopped (for dipping sauce)
• 50ml peanut oil or vegetable oil (for dipping sauce)
• 0.5tsp salt (for dipping sauce)
• 2tbsp light soy sauce (optional, for dipping sauce)

Steps

1. Bring a large pot of water to a rolling boil. Add sliced ginger, spring onion lengths, and salt. Lower the whole chicken into the boiling water, ensuring it's fully submerged.
2. Once the water returns to a boil, immediately turn off the heat. Cover the pot and let the chicken poach in the hot water for 30 minutes. Do not open the lid during this time.
3. After 30 minutes, remove the chicken from the hot water and immediately plunge it into the ice water for 10 minutes. This helps to stop the cooking process and create a smooth, tender skin.
4. While the chicken cools, prepare the ginger-scallion oil. Heat peanut oil in a small saucepan until very hot. In a heatproof bowl, combine minced ginger, chopped spring onions, and salt. Carefully pour the hot oil over the ginger and scallions. An optional light soy sauce can be added to the dipping sauce.
5. Remove the chicken from the ice bath, pat dry, and chop into serving pieces. Arrange on a platter and serve with the ginger-scallion oil dipping sauce.

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