White-cut chicken (白切鸡)

Last Updated on March 13, 2021 by Simon Fan

The Cantonese are masters of applying gentle cooking methods to create subtle yet complex flavors. A great example is their famous steamed fish with scallions and ginger. Another one is white-cut chicken.

The “white” in the name refers to the fact that the chicken is poached in a simple, clear broth until just cooked through, which results in extremely juicy and tender meat in their natural color and flavor.

The chicken is then plunged into ice water to stop cooking and make the skin crisp, before it’s cut, plated, and served with a flavorful dipping sauce.

The dish may seem simple, but making the dish requires paying close attention to the following details:

1.     Choice of chicken. For this dish, you want to use organic or free-range chicken.

2.     Control of temperature. For best results, you want to keep the temperature of the cooking liquid around 180°F (82°C), just below simmering. Use a thermometer if you have one. Otherwise, keep a close eye on the poaching liquid, and adjust the heat so there’re only occasional bubbles.

3.     Dipping sauce. You want a sauce to bring out the natural flavor of the chicken without overpowering it. Traditionally, the sauce is made with soy sauce, ginger, scallions, and oil. Other ingredients, such as minced garlic, cilantro, or sesame oil, can be added to your liking.

I’ve tweaked the classic recipe by using chicken parts instead of a whole chicken, to make it easier for those who’re trying the recipe for the first time. I use chicken thighs in the recipe, but feel free to use any chicken parts you like. Try to use the same chicken cut as it’ll be easier to control the doneness without overcooking one part while undercooking the other.

White-cut chicken

Serves 2

Ingredients

4 organic chicken thighs, about 1 lb (450 g)
1 bunch of scallions, cut in half crosswise
1-inch (2.5 cm) piece of ginger, sliced
2 tablespoons Shaoxing wine
1 teaspoon sesame oil

Dipping sauce
1 tablespoon soy sauce
Pinch of sugar
2 scallions, thinly sliced
2-inch (5 cm) piece of ginger, peeled and minced
1 tablespoon chicken fat, lard, or vegetable oil
Freshly ground white pepper

Directions

1. In a pot, add enough water that will completely cover the chicken pieces. Bring to a boil. Add the chicken, scallions, ginger, and wine. Bring to a gentle boil, then reduce the heat to maintain a bare simmer, with only occasional bubbles breaking the surface. If you use a thermometer, maintain the temperature of the cooking liquid at around 180°F (82°C). Poach until the chicken is just cooked through (the juice of the chicken runs clear when a thin knife is inserted), about 15 minutes.
2. Transfer the chicken to a large bowl of ice water to cool. As the chicken cools, strain the poaching liquid. Reserve 4 tablespoons for the dipping sauce and save the rest for another use (such as making a soup).
3. To make the sauce, add the reserved poaching liquid, soy sauce, and sugar to a saucepan. Bring to a boil, then add the remaining ingredients for the dipping sauce. Stir to mix and turn off the heat. Transfer the sauce to a sauce dish.
4. Transfer the cooled chicken to a cutting board. Gently pat dry with paper towels, and brush the skin with sesame oil to prevent it from drying out. Cut the thighs crosswise through the bone into 1-inch (2.5 cm) pieces. Alternatively, you can first remove the bones before cutting. Serve the chicken with the dipping sauce alongside.