Chinese
White Cut Chicken
A Cantonese poached chicken served cool or room temperature, with silky skin, tender meat, and a fragrant ginger-scallion dipping oil. The chicken is gently cooked in an aromatic broth, shocked in ice water, then chopped bone-in in the traditional style.
Ingredients
- Small free-range chicken, preferably yellow-skinned, cleaned1, about 900g
- Ginger, sliced6 slices
- Scallions4
- Shaoxing wine2 tbsp
- Fine sea salt2 tsp, divided
- Ice4 cups
- Cold water for ice bath6 cups
- Fresh ginger, finely minced2 tbsp
- Scallions, finely minced3 tbsp
- Neutral oil3 tbsp
- Sesame oil1 tsp
- Reserved hot poaching liquid1 tbsp
Method
- Rinse the chicken inside and out, remove any loose fat from the cavity, and pat it dry.
- Fill a pot just large enough to hold the chicken with enough water to fully submerge it, then add the ginger slices, 4 scallions, Shaoxing wine, and 1 tsp salt.
- Bring the poaching liquid to a full boil over high heat.
- Hold the chicken by the neck or cavity end, lower it into the boiling liquid for 10 seconds, lift it out, and repeat this dipping two more times to warm the cavity and tighten the skin.
- Submerge the chicken breast-side down, return the liquid to a bare simmer, and cook gently for 5 minutes.
- Turn off the heat, cover the pot, and let the chicken steep for 25 to 30 minutes, until the thickest part of the thigh reaches 74°C.
- While the chicken steeps, prepare a large bowl of ice water.
- Lift the chicken from the pot, drain the cavity well, and immediately place it in the ice bath for 10 minutes to set the skin.
- Remove the chicken from the ice bath, drain thoroughly, and brush the skin lightly with sesame oil.
- Rest the chicken at room temperature for 10 minutes before chopping.
- For the dipping sauce, place the minced ginger, minced scallions, and remaining 1 tsp salt in a heatproof bowl.
- Heat the neutral oil until shimmering, pour it over the ginger and scallions, then stir in 1 tbsp hot poaching liquid.
- Using a heavy cleaver, chop the chicken through the bone into neat bite-size pieces and arrange them on a plate.
- Serve the chicken at room temperature with the ginger-scallion dipping oil on the side.
Common questions
Can I substitute the Shaoxing wine or skip it entirely?
Yes. Dry sherry is the closest substitute; use the same amount. If you skip it, add a little more ginger and scallion for aroma, but the chicken will taste slightly less rounded and fragrant.
How long should I poach the chicken so it stays tender and juicy?
After the initial 5-minute simmer, keep the pot covered and off the heat for about 25 to 30 minutes, until the thickest thigh reaches 74°C. Don’t keep boiling it, or the meat turns stringy and dry.
What are the most common mistakes when making white cut chicken?
The biggest errors are boiling too hard, overcooking, and skipping the ice bath. A vigorous boil toughens the skin and meat. Also, make sure the cavity drains well after cooking so the chicken doesn’t taste diluted.
How should I store leftovers, and how long do they keep?
Cool the chicken quickly, pat it dry, and refrigerate in an airtight container for up to 3 days. Keep the chicken separate from the dipping sauce. For best texture, serve it cold or bring it briefly to room temperature.
What’s the best way to serve it, and what sauce goes with it?
Slice the chicken against the grain and serve it chilled or lightly room temperature. A classic dipping sauce is minced ginger, scallion, salt, neutral oil, sesame oil, and a spoonful of the hot poaching liquid for aroma.