📝 About This Recipe
A cornerstone of Cantonese soul food, this dish elevates the humble chicken to a realm of incredible tenderness and aromatic complexity. The secret lies in a gentle poaching technique known as 'steeping,' which ensures the meat remains succulent and velvet-smooth. The crowning glory is a vibrant, hand-chopped ginger and scallion oil, infused with the heat of sizzling peanut oil to unlock a fragrance that is both sharp and deeply savory.
🥗 Ingredients
The Chicken & Poaching Liquid
- 3-3.5 lbs Whole Chicken (high-quality, free-range or organic preferred)
- 3 inch knob Ginger (sliced into thick coins and smashed)
- 4 stalks Scallions (tied into a knot)
- 2 tablespoons Shaoxing Rice Wine (for depth of flavor)
- 1 tablespoon Kosher Salt
- 4-5 quarts Cold Water (enough to fully submerge the chicken)
The Sizzling Ginger Oil
- 1/2 cup Fresh Ginger (peeled and very finely minced)
- 1 cup Scallions (white and green parts, finely chopped)
- 1/2 cup Peanut Oil (or any high-smoke point neutral oil)
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Granulated Sugar (to balance the bite of the ginger)
- 1/4 teaspoon White Pepper (finely ground)
Finishing & Garnish
- 1 teaspoon Toasted Sesame Oil (for rubbing the skin)
- 1 handful Fresh Cilantro (for garnish)
- 1 medium Cucumber (sliced into rounds for the base)
👨🍳 Instructions
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1
Prepare the chicken by removing any fat from the cavity and rinsing it thoroughly under cold water. Pat the skin completely dry with paper towels.
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2
In a large stockpot, combine the water, smashed ginger, scallion knot, salt, and Shaoxing wine. Bring the liquid to a rolling boil over high heat.
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3
Hold the chicken by the neck or use sturdy tongs. Carefully submerge the chicken into the boiling water for 10 seconds, then lift it out completely to drain the cavity. Repeat this 'blanching' process 3 times; this ensures the internal temperature rises evenly and the skin stays taut.
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4
Submerge the chicken fully in the pot, breast-side down. Ensure there is enough water to cover it by at least 2 inches. Return the water to a boil, then immediately turn the heat to the lowest setting, cover with a tight-fitting lid, and let it steep for 30-35 minutes.
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5
While the chicken steeps, prepare an ice bath in a large bowl. This is crucial for stopping the cooking process and giving the skin its signature 'snappy' texture.
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6
Check the chicken's doneness by piercing the thickest part of the thigh; the juices should run clear. Remove the chicken carefully and plunge it into the ice bath for 15 minutes until completely chilled.
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7
Prepare the ginger oil: In a heat-proof ceramic bowl, combine the minced ginger, chopped scallions, salt, sugar, and white pepper. Mix well.
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8
In a small saucepan, heat the peanut oil until it begins to shimmer and just starts to smoke (approximately 350°F/175°C).
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9
Carefully pour the hot oil over the ginger-scallion mixture. It should sizzle violently and release an intense aroma. Stir immediately to combine and let the flavors infuse as it cools.
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10
Remove the chicken from the ice bath and pat dry. Lightly rub the skin with a teaspoon of toasted sesame oil to prevent it from drying out and to add a beautiful sheen.
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11
Carve the chicken into bite-sized pieces, traditionally bone-in for the best flavor, or fillet the meat if preferred.
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12
Arrange the chicken pieces over a bed of sliced cucumbers. Generously spoon the ginger-scallion oil over the meat, ensuring every piece is coated. Garnish with fresh cilantro and serve at room temperature or chilled.
💡 Chef's Tips
Always use a whole chicken with the skin on; the fat under the skin is essential for the flavor profile of this dish. Do not let the poaching liquid boil after the initial dunking; a gentle steep is the only way to achieve the 'velvet' texture. Ensure your ginger and scallions are chopped by hand rather than a food processor to avoid a mushy texture and bitter taste. If the chicken is slightly pink at the bone, don't panic—this is traditional in Cantonese cuisine for maximum juiciness, provided the juices run clear. Save the poaching liquid! It is a nutrient-rich, flavored chicken stock that makes an excellent base for noodle soups the next day.
🍽️ Serving Suggestions
Serve with a bowl of fragrant jasmine rice or 'oil rice' cooked with chicken fat and garlic. Pair with a side of blanched bok choy or gai lan drizzled with oyster sauce. A chilled glass of Riesling or a light lager cuts through the richness of the infused oil beautifully. Offer a small dish of light soy sauce with a few drops of sesame oil on the side for extra dipping. For a complete meal, serve a light clear soup as an appetizer using the reserved poaching broth.