Description
Cantonese White Cut Poached Chicken is a classic dish known for its simplicity and delicate flavors. The chicken is poached to perfection, resulting in tender and juicy meat, and is often served with a savory ginger-scallion dipping sauce. This dish is light, healthy, and a popular choice in Chinese cuisine for festive occasions and everyday meals.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds), preferably free-range or organic
- 5–6 slices ginger
- 3–4 stalks green onions (scallions)
- 2 tablespoons sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine (Shaoxing wine)
- 1 teaspoon salt
- Water, enough to cover the chicken
Instructions
- Rinse the chicken thoroughly and remove any remaining feathers. Pat the chicken dry with paper towels.
- In a large pot, add enough water to fully submerge the chicken. Bring to a boil over medium-high heat.
- Once the water is boiling, add the ginger slices, green onions, and salt to the pot.
- Carefully add the chicken to the pot, breast side down. Bring the water back to a boil.
- Once boiling, reduce the heat to a simmer. Skim off any foam or impurities that rise to the surface.
- Cover the pot and let the chicken simmer gently for 40–45 minutes, or until fully cooked and tender. You can check the chicken’s doneness by pricking the thickest part of the thigh. The juices should run clear, not pink.
- Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Reserve the poaching liquid for later use as a flavorful broth, if desired.
- While the chicken is cooling, make the dipping sauce by heating the sesame oil in a small pan over medium heat. Add the minced ginger and cook for 1–2 minutes until fragrant.
- Transfer the cooked ginger oil into a small bowl and add soy sauce and rice wine. Stir well to combine.
- Once the chicken is cool enough to handle, chop it into bite-sized pieces, keeping the skin on to retain moisture and flavor.
- Serve the chicken pieces with the ginger-scallion dipping sauce on the side. Optionally, garnish with additional chopped green onions or cilantro.
Notes
- The poaching liquid can be saved and served as a flavorful broth or used in soups and other dishes.
- For a more intense flavor, you can refrigerate the chicken overnight to allow the flavors to deepen before serving.
- Feel free to adjust the ginger-scallion sauce according to your preference, adding more ginger or soy sauce if you like a stronger flavor.
- This dish is often served with steamed jasmine rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 230
- Sugar: 0g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 70mg