📝 About This Recipe
A cornerstone of Cantonese gastronomy, White Cut Chicken is a masterclass in culinary restraint, focusing on the pure, unadulterated essence of the bird. This dish utilizes a unique 'steeping' technique to ensure the meat remains incredibly silky and succulent, while the skin achieves a prized gelatinous snap. Served at room temperature with a vibrant, aromatic ginger-scallion dipping oil, it represents the pinnacle of 'Yue' cuisine's dedication to freshness and natural flavor.
🥗 Ingredients
The Chicken and Aromatics
- 3-3.5 lbs Whole Chicken (free-range or organic preferred, at room temperature)
- 3 inch piece Ginger (smashed into thick slices)
- 4 stalks Scallions (tied into a knot)
- 2 tablespoons Shaoxing Rice Wine
- 1 tablespoon Kosher Salt
- 5-6 quarts Water (enough to fully submerge the chicken)
Ginger-Scallion Dipping Sauce
- 1/4 cup Fresh Ginger (peeled and finely minced)
- 1/2 cup Scallions (finely chopped, white and green parts)
- 1/3 cup Peanut Oil (or any neutral high-heat oil)
- 3/4 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Sugar (to balance the sharpness)
- 1 teaspoon Light Soy Sauce (optional, for depth)
The Finish
- 1 tablespoon Toasted Sesame Oil (for brushing the skin)
- 1 small bunch Cilantro (for garnish)
- 2 pounds Ice (for the ice bath)
👨🍳 Instructions
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1
Prepare the chicken by removing any excess fat from the cavity. Rinse under cold water and pat extremely dry with paper towels. Rub the skin with a tablespoon of salt to exfoliate and clean it, then rinse again.
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2
In a large stockpot, combine the water, smashed ginger, scallion knot, Shaoxing wine, and salt. Bring the liquid to a rolling boil.
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3
Hold the chicken by the neck or use a sturdy hook. Carefully lower the chicken into the boiling water for 10 seconds, then lift it out completely, allowing the hot water to drain from the cavity. Repeat this 'rinsing' process 3 times. This ensures the internal temperature rises evenly.
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4
Submerge the chicken fully in the pot, breast-side down. Ensure there is enough water to cover the bird by at least 2 inches. Bring the water back to a gentle simmer.
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5
Once simmering, immediately turn off the heat and cover the pot with a tight-fitting lid. Let the chicken steep in the residual heat for 30 to 40 minutes (30 mins for a 3lb bird, 40 for 3.5lb).
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6
While the chicken is steeping, prepare an ice bath in a large bowl. The water should be freezing cold to stop the cooking process instantly.
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7
Prepare the dipping sauce: combine minced ginger, scallions, salt, and sugar in a heat-proof bowl. Heat the peanut oil in a small saucepan until it starts to shimmer and smoke slightly.
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8
Carefully pour the hot oil over the ginger-scallion mixture. It should sizzle violently, releasing the aromatics. Stir in the light soy sauce if using and set aside to cool.
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9
After the steeping time, check the chicken's doneness by piercing the thickest part of the thigh; the juices should run clear. Carefully lift the chicken out and immediately plunge it into the ice bath for 10-15 minutes.
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10
Remove the chicken from the ice bath and pat dry. Brush the entire surface of the skin with toasted sesame oil. This prevents the skin from drying out and gives it a beautiful sheen.
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11
Using a heavy cleaver, chop the chicken into bite-sized pieces (bone-in is traditional for the best flavor). Arrange the pieces on a platter to resemble the shape of a whole bird.
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12
Garnish with fresh cilantro sprigs and serve at room temperature with the ginger-scallion oil on the side.
💡 Chef's Tips
Use the highest quality 'yellow-hair' or free-range chicken you can find; since the seasoning is minimal, the quality of the meat is paramount. The 'triple dip' technique is the secret to getting the skin to contract and become springy rather than flabby. Do not boil the chicken for the full duration; steeping in hot water is what keeps the breast meat from becoming chalky and dry. If you find a little pink near the bone, don't panic—this is traditional in Cantonese cooking and indicates the meat is perfectly succulent. Save the poaching liquid! It is a beautiful, light chicken stock that can be used for soups or cooking rice.
🍽️ Serving Suggestions
Serve with a side of fragrant Jasmine rice cooked in some of the leftover chicken poaching liquid. Pair with stir-fried Yu Choy or Gai Lan with oyster sauce for a complete Cantonese meal. Enjoy with a pot of hot Tieguanyin or Pu-erh tea to cleanse the palate between bites. For a spicy kick, offer a side of Cantonese chili oil alongside the ginger-scallion sauce. A simple side of pickled cucumbers provides a bright acidity that cuts through the richness of the chicken skin.