Cantonese White Cut Poached Chicken (白切鸡)
Sometimes, the simplest dishes are the best.
Cantonese White Cut Chicken is the epitome of this concept - deliciously tender poached chicken served with a fragrant ginger-scallion sauce.
With just a few ingredients, this dish transforms the humble chicken into something extraordinary.
Whether served hot, cold, or room temperature, it’s a dish that’s perfect for any occasion.
Hey, I'm Verna!
About this recipe
What Is White Cut Chicken?
Cantonese White Cut Chicken (白切鸡) is a simple yet delicious dish that highlights the natural flavour of tender chicken.
Known for its simplicity, this recipe uses just a few ingredients to create melt-in-your-mouth chicken. The poaching method helps to keep the chicken juicy and tender, allowing its natural flavours to shine.
Paired with a light and aromatic ginger-scallion sauce, this dish is the perfect complement to the chicken, enhancing its delicate taste without overpowering it.
The Meaning Behind "White Cut Chicken"
The name "White Cut Chicken" comes from the preparation method: "white" refers to the plain, unseasoned nature of the poached chicken, while "cut" refers to the chicken being sliced into pieces after cooking.
Unlike Hainanese Chicken Rice, which is cooked with rice and served with a rich broth, Cantonese White Cut Chicken focuses on simplicity, featuring tender poached chicken served with a fragrant ginger-scallion dipping sauce.
Why You'll Love Cantonese White Cut Chicken
- Simple ingredients: Water, ginger, and spring onions create a light, aromatic dish.
- Juicy chicken: Poaching the chicken keeps it incredibly tender and moist.
- Versatile: Enjoy hot, cold, or at room temperature.
- Easy to make: Minimal ingredients and no complicated techniques.
- Perfect for any occasion: A great weeknight dinner or to impress guests with a restaurant-quality dish.
This dish is beloved in Cantonese cuisine for its subtle yet satisfying flavours. It's a fantastic alternative when you want something light, healthy, and comforting.
Whether you're new to Cantonese cooking or a seasoned pro, this recipe is easy to follow and always delivers delicious results.
Try it tonight and see how quickly it becomes a favourite!
Ingredients
- 1 whole chicken (around 1-1.5 kg)
- 1.5 litre water (about 6 cups)
- 2 tbsp salt
- 2 stalks of spring onions
- 2-inch piece ginger, peeled and sliced
- 1 tbsp sesame oil
- 2 tbsp Chinese cooking wine, aka Shaoxing wine, or dry sherry (optional)
For the sauce:
- 2 tbsp neutral cooking oil
- 2 stalks spring onions, green and white parts separated, finely chopped
- 1 tbsp minced fresh ginger
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
For serving:
- Steamed rice
- Freshly chopped coriander
- Chilli oil (recipe attached below)
Pair it with
Instructions
1. Preparing the Broth
In a large pot, bring water to a boil and add salt, spring onions, ginger, sesame oil, and Chinese cooking wine.
Carefully lower the chicken into the boiling water, then reduce the heat to low and simmer for 30-40 minutes, depending on the size of the chicken, until fully cooked.
2. Ice Bath for Juicy Chicken
While the chicken simmers, prepare an ice bath in a large bowl.
Once the chicken is cooked, remove it from the pot and immediately transfer it to the ice bath for 10 minutes to stop the cooking process and keep it juicy.
3. Making the Ginger-Scallion Sauce
As the chicken cools, finely mince the green and white parts of the spring onions.
Heat sesame oil in a separate pan or wok over medium heat, then add the minced ginger and cook for 30 seconds until fragrant.
Add the white spring onions and cook for another minute until softened. Finally, add the green parts and cook for 30 seconds.
Pour in the soy sauce, stir to combine, and remove from heat.
4. Assembling the Dish
Shred the cooled chicken into bite-sized pieces. Serve the chicken on top of cooked rice, then drizzle generously with the ginger-scallion sauce. Enjoy!
Tips:
- Simmer, don't boil, the chicken in water with aromatics (scallions, ginger) for even cooking.
- After simmering, dunk the chicken in an ice bath to lock in juices. Let it rest for extra tenderness.
- Season the broth with salt, sugar, and Shaoxing wine for a flavourful bird. Don't forget delicious dipping sauces like ginger scallion or chilli oil!
FAQs
1. What makes Cantonese White Cut Chicken unique?
This dish highlights the natural flavour of poached chicken, served simply with a fragrant ginger-scallion dipping sauce. It's a dish that focuses on simplicity and allows the chicken's tenderness to take centre stage.
2. How is it different from Hainanese Chicken Rice?
While both dishes feature poached chicken, Hainanese Chicken Rice pairs the chicken with rice and a rich broth, making it more complex. Cantonese White Cut Chicken, on the other hand, keeps it simple with just the chicken and sauce.
3. Can I serve it cold or at room temperature?
Yes! This dish is incredibly versatile, so you can serve it hot, cold, or at room temperature, depending on your preference.
4. How do I store leftovers?
Store any leftovers in the fridge, where they will stay fresh for up to 2 days. To enjoy, you can reheat the chicken or serve it cold as part of a refreshing meal.
5. Can I make it ahead of time?
Absolutely! This dish can be made in advance. Simply allow the chicken to cool, then store it in the fridge. The ginger-scallion sauce can also be prepared ahead of time and refrigerated.
6. What if I can’t find spring onions?
If you can't find spring onions, feel free to substitute with scallions or even leeks. These will provide a similar fresh, mild onion flavour.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
