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. It’s a staple in Cantonese cuisine that lets the natural flavours shine without being overly complicated.
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.
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About this recipe
Cantonese White Cut Chicken (白切鸡) is a simple yet flavourful dish that highlights the natural taste of tender chicken.
This classic recipe uses minimal ingredients - water, ginger, and spring onions - and gently poaches the chicken to create melt-in-your-mouth meat. Paired with a fragrant ginger-scallion sauce and served with steamed rice, it’s the perfect comforting meal that can be enjoyed hot, cold, or at room temperature.
The poaching method ensures the chicken stays juicy, and the light yet aromatic sauce complements the dish perfectly. Ideal for weeknight dinners or impressing guests with a dish that tastes like it came from your favourite Cantonese restaurant.
Plus, it’s one of those recipes that can be easily made at home, without any complicated techniques. I promise you, once you try it, it will become a go-to in your kitchen!
Where does the name come from?
This dish gets its name from the method of preparation - "white" refers to the plain, unseasoned nature of the poached chicken, and "cut" refers to how it is sliced into pieces after cooking.
Unlike Hainanese Chicken Rice, which involves cooking the chicken with rice and serving it with a rich, aromatic broth, Cantonese White Cut Chicken focuses on simplicity. The chicken is poached and served with a ginger-scallion dipping sauce, allowing the natural flavours to shine.
Both dishes are beloved in their respective regions but differ in preparation and presentation.
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
- In a large pot, bring the water to a boil. Add salt, spring onions, ginger, sesame oil, and Chinese cooking wine.
- Carefully lower the chicken into the boiling water. Reduce heat to low and simmer for 30-40 minutes, or until the chicken is cooked through as size of chicken may differ.
- While the chicken simmers, prepare a large bowl with ice water
- Once cooked, remove the chicken from the pot and immediately transfer it to the ice bath for 10 minutes. This helps stop the cooking process and ensures the chicken stays juicy.
- While the chicken cools, finely mince the green and white parts of the spring onions. Heat a separate pan or wok over medium heat with sesame oil.
- Add the minced ginger and cook for 30 seconds until fragrant.
- Add the white parts of the spring onion and cook for another minute, until softened. Then, add the green parts and cook for another 30 seconds.
- Pour in the soy sauce and stir to combine. Remove the pan from heat.
- Shred the cooled chicken into bite-sized pieces. Place cooked rice on a serving plate and top with the shredded chicken. Drizzle generously with the ginger scallion sauce.
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
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.
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.
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.
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.
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.
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
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