Description
Cantonese White Cut Poached Chicken is a classic Chinese dish featuring tender poached chicken served with a fragrant ginger-scallion oil. It’s simple, healthy, and rich in flavor.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), cleaned
- 8 slices fresh ginger
- 6 scallions, divided (3 for poaching, 3 for sauce)
- 1 tablespoon salt
- Cold water (enough to submerge chicken)
- 1/4 cup vegetable oil
- Salt to taste (for sauce)
Instructions
- In a large pot, fill with enough water to cover the chicken. Add 4 slices of ginger and 3 scallions, smashed.
- Bring the water to a boil, then carefully lower in the chicken breast-side down. When it returns to a boil, reduce heat to low and simmer gently for 30–40 minutes, depending on size.
- Turn off the heat, cover, and let the chicken sit in the hot water for another 20 minutes.
- Transfer the chicken to an ice bath to stop the cooking and tighten the skin. Let it rest for 10–15 minutes, then chop into serving pieces.
- For the sauce: finely mince 3 scallions and 4 slices of ginger. Place in a heatproof bowl with salt to taste.
- Heat oil in a small pan until it just begins to smoke. Pour hot oil over the ginger-scallion mixture to sizzle. Mix well.
- Serve chicken at room temperature with sauce on the side or spooned on top.
Notes
- Use high-quality chicken for best results—free-range or organic is ideal.
- Leftover poaching broth can be used as a flavorful soup base.
- Adjust the salt level in the sauce to your preference.
- Serve with steamed rice and lightly blanched greens for a full meal.
Nutrition
- Serving Size: 1/4 chicken with sauce
- Calories: 380
- Sugar: 0g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
Keywords: white cut chicken, Cantonese chicken, poached chicken, Chinese poached chicken, ginger scallion sauce