If you’re looking for a dish that feels like a warm embrace from Cantonese home cooking, then the Cantonese White Cut Poached Chicken Recipe is an absolute must-try. This classic preparation highlights tender, juicy chicken poached gently to perfection and served with a zesty ginger scallion sauce that instantly elevates every bite. It’s simplicity at its finest, showcasing clean, fresh flavors without any fuss, making it a beloved staple on family tables and a guaranteed crowd-pleaser.
Ingredients You’ll Need
This Cantonese White Cut Poached Chicken Recipe relies on a handful of kitchen essentials that each bring their own magic to the dish. The ingredients are straightforward yet crucial for achieving that perfect balance of taste, texture, and aroma.
- Whole chicken (3.5–4 lbs): Fresh and clean, it’s the heart of the dish, tender and juicy when poached correctly.
- Fresh ginger slices: Adds a subtle warmth and bright depth during poaching.
- Green onions (cut into 2-inch pieces): Infuses the broth with sharp, savory hints to complement the chicken.
- Salt (plus extra for rubbing): Essential for seasoning and exfoliating the chicken skin to get it silky smooth.
- Cold water: The gentle heat from poaching in cold water ensures even cooking and tender meat.
- Finely grated ginger: Provides a punchy, fresh flavor for the ginger scallion sauce.
- Finely chopped green onions: Adds crunch and a vibrant color contrast in the sauce.
- Hot vegetable or neutral oil: Used to release the fragrance from the ginger and onions when poured over the sauce.
How to Make Cantonese White Cut Poached Chicken Recipe
Step 1: Preparing the Chicken
Start by rubbing the whole chicken with salt all over to exfoliate and clean the skin thoroughly. This little trick not only helps remove any impurities but also gives the chicken a beautiful, silky texture once cooked. Rinse it well under cold water afterward to wash away excess salt and residue.
Step 2: Poaching the Chicken
Place the chicken breast side up in a large pot and add cold water until the entire bird is submerged. Toss in ginger slices, green onion pieces, and one tablespoon of salt for seasoning the cooking liquid. Slowly bring the water to a gentle boil over medium-high heat; once boiling, reduce the heat to low and let it simmer barely bubbling for 30 to 35 minutes. This slow, gentle poaching locks in moisture and tenderness like no other method.
Step 3: Resting in the Broth
Turn off the heat and keep the pot covered, allowing the chicken to rest in the hot broth for an additional 20 minutes. This step is key for finishing the cooking evenly without overcooking the meat, ensuring that every bite is juicy and delicate.
Step 4: Cooling the Chicken
Carefully lift the chicken from the broth and immerse it in a large bowl of ice water for 10 to 15 minutes. This chilling bath immediately stops the cooking process and firms up the chicken skin to that coveted smooth, slightly springy texture.
Step 5: Chopping and Plating
Remove the chicken from the ice water, pat it dry, and then chop it into neat serving pieces. Arrange the pieces on a platter, ready for the delicious sauce to finish the ensemble with flavor and flair.
Step 6: Making the Ginger Scallion Sauce
Combine finely grated ginger, chopped green onions, and half a teaspoon of salt in a heatproof bowl. Heat oil in a small pan until it shimmers and carefully pour the hot oil over the ginger and green onion mixture; it will sizzle and instantly release a wonderful aroma. Stir to combine and serve this sauce alongside the chicken or spooned generously on top for a flavor boost that’s simply irresistible.
How to Serve Cantonese White Cut Poached Chicken Recipe
Garnishes
A sprinkle of freshly chopped green onions or a few coriander leaves can add a pop of color and freshness. Some like to drizzle a tiny splash of premium soy sauce or sesame oil for added depth, but the ginger scallion sauce is truly the star here, providing a fragrant and savory companion to the mild chicken.
Side Dishes
This dish is traditionally enjoyed with fluffy white jasmine rice, which soaks up the subtle yet flavorful poaching broth perfectly. Steamed bok choy or a simple stir-fried vegetable adds a crisp contrast, keeping the meal light and balanced.
Creative Ways to Present
For a festive touch, serve the chicken pieces fanned out on a beautiful platter surrounded by slices of cucumber or cherry tomatoes. If hosting a dinner party, tiny bowls of the ginger scallion sauce placed at each seat encourage everyone to customize their bites and savor the unique flavors of this Cantonese classic.
Make Ahead and Storage
Storing Leftovers
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the ginger scallion sauce separate to maintain its fresh flavor and the chicken’s pristine texture.
Freezing
While it’s best enjoyed fresh, you can freeze poached chicken for up to 2 months. Wrap the pieces tightly in plastic wrap and place them in a freezer-safe bag. Defrost gently in the refrigerator overnight before reheating.
Reheating
To reheat, steam the chicken gently or warm it in the oven wrapped in foil to avoid drying out. Reheat the ginger scallion sauce on the stovetop or microwave just until warm to revive its aromatic character without burning the ginger.
FAQs
What cut of chicken is best for this recipe?
A whole chicken is ideal as it cooks evenly and maintains moisture, but you can also use bone-in chicken thighs if preferred.
Can I substitute the oil in the ginger scallion sauce?
Yes, neutral oils like canola or vegetable oil are best to let the fresh ginger and scallions shine, but a light sesame oil can add a pleasant nutty note too.
Why do we shock the chicken in ice water?
Plunging the chicken into ice water stops the cooking immediately and tightens the skin, giving it that smooth, slightly firm texture that’s signature to this recipe.
Is the poaching broth usable?
Absolutely! The broth is full of gentle flavors and can be used as a base for soup, cooking rice, or even as a light broth for steaming vegetables.
Can this recipe be made ahead for a party?
Yes, this dish is often served at room temperature and actually benefits from resting, making it perfect for preparing in advance and serving when guests arrive.
Final Thoughts
The Cantonese White Cut Poached Chicken Recipe is a beautiful celebration of simple ingredients and careful technique coming together to create something truly special. Whether for a quiet family dinner or a festive gathering, its tender texture and fragrant ginger scallion sauce make it a dish that’s sure to become a beloved favorite. I can’t wait for you to try it and share the joy of this timeless Cantonese classic with those around your table.
Print
Cantonese White Cut Poached Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Poaching
- Cuisine: Chinese (Cantonese)
- Diet: Gluten Free
Description
Cantonese White Cut Poached Chicken is a classic Chinese dish featuring tender, juicy chicken gently poached with ginger and green onions, served with a fragrant ginger scallion sauce. This healthy and flavorful dish is traditionally served at room temperature with white rice and cherished for its simple yet exquisite taste.
Ingredients
Chicken and Broth
- 1 whole chicken (about 3.5–4 lbs), cleaned
- 5 slices fresh ginger
- 4 green onions, cut into 2-inch pieces
- 1 tablespoon salt (plus extra for skin rubbing)
- Cold water (enough to submerge the chicken)
Ginger Scallion Sauce
- ¼ cup finely grated ginger
- ¼ cup finely chopped green onions
- ½ teaspoon salt
- ¼ cup hot vegetable oil or neutral oil (like canola)
Instructions
- Prepare the chicken: Rub the chicken all over with salt to exfoliate and clean the skin, then rinse thoroughly under cold water to remove any residue.
- Poach the chicken: Place the chicken breast side up in a large pot and add enough cold water to fully submerge it. Add the ginger slices, green onion pieces, and 1 tablespoon of salt to the pot.
- Bring to a gentle boil: Heat the pot over medium-high until it just boils. Then reduce the heat to low and let it simmer gently with barely a bubble for 30–35 minutes, depending on the size of the chicken to ensure even cooking.
- Let it rest in hot broth: Turn off the heat, cover the pot, and let the chicken sit in the hot broth for an additional 20 minutes to finish cooking gently and absorb flavors.
- Ice bath: Carefully remove the chicken from the broth and place it in a large bowl of ice water for 10–15 minutes to stop the cooking process and firm up the skin. Afterward, remove and pat the chicken dry.
- Chop and arrange: Chop the chicken into serving pieces and arrange them neatly on a platter.
- Prepare the ginger scallion sauce: In a heatproof bowl, combine grated ginger, chopped green onions, and salt. Heat oil in a small pan until shimmering, then carefully pour the hot oil over the mixture. Stir well to combine and release the aroma.
- Serve: Serve the sauce on the side or spooned over the chopped chicken. Traditionally enjoyed at room temperature alongside white rice and with the poaching broth reserved for soup or rice cooking.
Notes
- This dish is traditionally served at room temperature, allowing the chicken’s texture and flavor to shine.
- Use the poaching broth leftover to make a flavorful soup or to cook rice for added depth.
- Ensure gentle simmering; boiling vigorously can toughen the chicken skin and meat.
- For a more pronounced flavor, use high-quality fresh ginger and scallions.
