Cantonese White-Cut Chicken with Ginger-Scallion Sauce
白切鸡
Serves 4 to 6 · Prep: 20 minutes · Cook: about 50 minutes · Total: about 1 hour 10 minutes, plus cooling
The sauce gets most of the attention, but the chicken still has to be juicy and properly cooked. A gentle poach keeps the meat tender and the skin soft, then the ginger-scallion oil brings the salt and heat.
Ingredients
Chicken
- 1 whole chicken, about 3½ to 4 pounds
- 5 scallions
- 3-inch piece fresh ginger
- 1 tablespoon kosher salt
- Water, enough to cover the chicken
- 1 teaspoon sesame oil, optional
Ginger-scallion sauce
- ⅓ cup peeled ginger, very finely minced or grated
- ½ cup scallions, finely chopped
- ¾ teaspoon kosher salt
- ⅓ cup neutral oil, such as avocado, canola, grapeseed, or peanut oil
- 1 teaspoon sesame oil, optional
- 1 to 2 tablespoons hot chicken-poaching broth
Instructions
- 1
Prepare the chicken
Remove the giblets and trim off any large pieces of fat around the cavity. Rinse the cavity only if needed, then pat the chicken thoroughly dry.
- 2
Season the cavity
Cut three scallions into short lengths. Slice half the ginger into thick coins. Lightly crush both with the side of a knife, then put them inside the chicken.
- 3
Bring the pot to a boil
Fill a deep pot with enough water to cover the chicken. Add the salt, remaining scallions, and remaining sliced ginger. Bring to a boil.
- 4
Blanch the chicken in stages
Holding the chicken securely with tongs, lower it into the boiling water for about 10 seconds, then lift it back out. Repeat twice more — this heats the cavity gradually so the chicken cooks more evenly. Lower the chicken fully into the pot.
- 5
Poach the chicken
Let the water return to a gentle simmer, then immediately lower the heat. You want only an occasional bubble, not a rolling boil. Cover the pot and cook for 30 minutes, turning the chicken over halfway through if it is not completely submerged.
- 6
Rest off the heat
Turn off the heat and leave the chicken covered in the hot broth for another 15 to 20 minutes.
- 7
Check the temperature
Check the thickest part of the thigh with an instant-read thermometer, making sure the probe does not touch bone. It should reach 165°F. If it has not, return the pot to low heat and cook for another 5 minutes before checking again.
- 8
Ice the chicken
Fill a large bowl with ice water. Lift the chicken from the pot and carefully drain the hot liquid from the cavity. Place it in the ice water for 5 to 8 minutes, turning once or twice — this stops the cooking and helps the skin stay smooth and springy rather than continuing to soften in its own heat.
- 9
Dry and rest
Remove the chicken, drain it well, and pat it dry. Let it rest uncovered for about 15 minutes. For a little shine, rub the skin very lightly with sesame oil. Save the poaching broth for soup, congee, noodles, or cooking rice.
- 10
Make the ginger-scallion sauce
Place the minced ginger, chopped scallions, and salt in a heatproof bowl. Heat the neutral oil in a small saucepan until shimmering — it should be hot, but not smoking.
- 11
Finish the sauce
Carefully pour the oil over the ginger and scallions; it should sizzle. Stir well, then add the sesame oil and one tablespoon of hot poaching broth. Taste it, adding another spoonful of broth if the sauce seems too thick, or another pinch of salt if it tastes flat.
- 12
Cut the chicken
Let the chicken cool until it is comfortable to handle — it will cut more cleanly once it is no longer hot. Remove the legs and wings, separate the thighs from the drumsticks, then chop them into bone-in pieces.
- 13
Arrange and serve
Cut the breast meat away from the carcass and slice it crosswise. Arrange the breast, leg, and wing pieces on a platter, keeping the skin facing upward. Serve at room temperature or slightly warm, with the ginger-scallion sauce alongside.
Recipe notes
Cook’s notes
- A smaller chicken is easier to cook evenly than a large roasting bird. Air-chilled or yellow-skinned chicken will look closest to the traditional Cantonese version.
Equipment & shortcuts
- A Chinese cleaver gives the traditional chopped presentation, but a sharp chef's knife is easier for most home cooks. You can also debone the meat before slicing.
Food safety
- Keep the water quiet — hard boiling tightens the meat and can tear the skin. Don't skip the thermometer, since whole chickens vary too much in size to rely on the clock. Chop the chicken only after it has cooled, since freshly poached chicken is soft and tends to shred under the knife. And mince the ginger very finely — large raw pieces can taste harsh instead of fragrant.
- Refrigerate leftover chicken within two hours and eat it within 3 to 4 days. Keep the ginger-scallion sauce in a separate covered container and use it within 3 days.
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