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
Scale
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.
