White Cut Chicken

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White Cut Chicken is a classic Cantonese preparation prized for its pure, clean flavor and silky-textured meat. A whole chicken is gently poached in seasoned water, shocked in ice, and served with a sizzling ginger-scallion oil for dipping. It is the benchmark of technique in southern Chinese home cooking, where freshness and restraint matter more than heavy seasoning.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 18 gFat
• 4.5 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 1 gSugar
• 40 gProtein
• 720 mgSodium
• 380 mgPotassium
• 40 mgCalcium
• 2 mgIron
• 4 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the chicken

• 1 whole chicken (about 3.5 lb / 1.6 kg), cleaned and trimmed of excess fat
• 1 (4-inch) piece fresh ginger, smashed
• 6 scallions, white parts smashed and green parts reserved
• 2 tablespoons Shaoxing wine
• 1 tablespoon kosher salt
• 1 teaspoon whole Sichuan peppercorns (optional)
• 10 cups cold water, enough to submerge the chicken

For the ginger-scallion dipping sauce

• 3 tablespoons finely minced fresh ginger
• 3 tablespoons finely minced scallion greens
• 1/2 teaspoon fine sea salt
• 3 tablespoons hot neutral oil (peanut or grapeseed)
• 1 teaspoon light soy sauce
• 1/2 teaspoon sugar

For serving

• 1 teaspoon toasted sesame oil, for brushing
• Fresh cilantro sprigs
• Steamed jasmine rice or cucumber slices

Directions

1. Pat the chicken dry, removing any pin feathers and loose fat from the cavity and neck. Tuck the wing tips behind the back to keep them neat during cooking.
2. Combine the cold water, smashed ginger, smashed scallion whites, Shaoxing wine, salt, and Sichuan peppercorns in a large stockpot. Bring to a rolling boil over high heat, then reduce to the lowest possible setting so the liquid is barely trembling (about 180°F / 82°C).
3. Holding the chicken by the cavity, lower it into the water and immediately lift it out; repeat this dip 3 times. This tightens the skin so it stays smooth and bouncy. Then submerge the chicken fully.
4. Poach uncovered at a bare simmer for 12 minutes per pound, about 40 minutes total. The chicken is done when the juices from the thigh run clear and an instant-read thermometer reads 165°F in the thickest part of the thigh.
5. Lift the chicken out and immediately plunge it into a large bowl of ice water for 15 to 20 minutes to stop the cooking and snap the skin. Drain well and pat dry.
6. Brush the cooled chicken all over with sesame oil. Using a sharp cleaver, chop the chicken into bite-sized pieces through the bone, keeping the skin intact on each piece. Arrange on a warmed platter.
7. Meanwhile, make the sauce: combine the minced ginger, minced scallion greens, and salt in a small heatproof bowl. Heat the neutral oil in a small pan until just smoking, then pour it directly over the aromatics; it should sizzle loudly. Stir in the soy sauce and sugar.
8. Serve the chicken at room temperature with the warm ginger-scallion oil alongside for dipping, garnished with cilantro and accompanied by rice or cool cucumber slices.

Cook’s Notes

• Use the freshest chicken you can find; in southern China, a free-range yellow-feathered chicken is traditional and produces noticeably more flavorful, firmer meat.
• Keep the poaching liquid at a bare simmer; a hard boil will toughen the meat and rough up the skin.
• The ice bath is not optional; it sets the skin's gelatinous, lightly springy texture that defines the dish.
• Strain and save the poaching broth as a base for noodle soup, congee, or vegetable stock; it is full of chicken flavor.
• Let the chopped chicken rest 5 to 10 minutes at room temperature before serving so the juices redistribute into the meat.

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