White Cut Chicken Recipe

White cut chicken is a traditional Cantonese dish (白切鸡, pinyin: Bai Qie Ji). It is the simple one in Cantonese chicken cooking without adding any other flavor except boiled water. It tastes fresh and light, marinating the best original taste of chicken. The method of making it is easy. It is just well cooked but not mushy, retaining the original flavor. It is so simple a dish, just a poached chicken but, my, what a poached chicken!

This is eaten at Chinese New Year and yet is an everyday comfort item for most Chinese home cooks. It hardly seems worth the trouble to make because a store bought one often costs less than the price of a chicken. But cooks like to make it at home. Home made is always better, if you can pull it off.

White cut chicken

白切雞 (Bai Qie Ji)
White Cut Chicken
With with scallion ginger Sauce, or With Ginger Soy Dipping Sauce

Ingredients for White Cut Chicken :Makes 4-6 servings

* 4-5 pound broiler-fryer chicken
* 1 ounce fresh ginger (thumb-sized piece for poaching)
* 5 1/2 teaspoons salt, divided
* 4 cloves garlic
* 4 quarts ice water
* 1 tablespoon sesame oil
* 3 tablespoons vegetable oil
* 3 tablespoons ginger, finely shredded
* 3 tablespoons green scallions, finely chopped

Steps to cook White cut Chicken recipe

1. Firstly, remove any excess fat from the chicken. Rub chicken with 2 teaspoons of salt, then rinse under cold water and place onto a rack to drain.

2. In a large stock pot, bring about 3 quarts water, ginger, garlic and 2 teaspoons salt to a boil over high heat. Slowly add the chicken, breast-side up. Add more boiling water if necessary to cover the chicken completely. Return water to a boil and boil, uncovered, for 5 minutes, removing any scum on the surface. Cover pot, turn off heat and let the chicken sit for about 20 minutes.

boil chicken

3. Uncover the pot and return to a boil for 3-4 minutes. Carefully remove from pot and place the chicken in a colander in the sink. Insert meat thermometer into thickest part of thigh. Thermometer should read 170°F. (Return to pot and simmer for a few more minutes if internal temperature is under 170°F.) Slowly pour ice water over the chicken in the colander. Transfer chicken to cutting board and rub it with sesame oil. Allow chicken to cool before chopping the chicken with a meat cleaver. Reserve chicken broth for future use.

For the scallion-ginger sauce

 Place scallions, ginger and 1 1/2 teaspoons salt in a small heatproof bowl. In a small skillet or saucepan, heat vegetable oil over high heat until very hot, but not smoking. Carefully, pour the oil over scallion mixture. The oil will make a crackling sound and may splatter when it hits the scallion mixture.

For the With Ginger Soy Dipping Sauce

2 tablespoons soy sauce
2 tablespoons chicken stock or reserved poaching liquid
1 tablespoon fresh ginger, peeled and minced
2 tablespoons finely sliced scallions, white parts only
2 teaspoons sesame oil
1 teaspoon sugar

Mix all of the ginger-soy dipping sauce ingredients and spoon into individual small dishes.

Serve the chicken warm or room temperature with the dipping sauce. Melt in your mouth flavour is how a friend describes it.

I personally loved dipping the chicken into the scallion-ginger sauce and spooning the sauce over steamed rice.

Chinese White Cut Chicken with rice

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