Description
Cantonese White Cut Poached Chicken is a classic and simple Chinese dish featuring tender poached chicken served with a fragrant ginger-scallion dipping sauce. This preparation highlights the chicken’s natural flavor and juiciness with minimal seasoning, making it a beloved comfort food in Cantonese cuisine.
Ingredients
Scale
Chicken
- 1 whole chicken (about 3–4 pounds), preferably free-range or organic
- 5–6 slices ginger
- 3–4 stalks green onions (scallions)
- 1 teaspoon salt
- Water, enough to cover the chicken
Dipping Sauce
- 2 tablespoons sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine (Shaoxing wine)
- 1 teaspoon minced ginger (for sauce)
Instructions
- Prepare the chicken: Rinse the chicken thoroughly and remove any remaining feathers. Pat the chicken dry with paper towels to prepare for poaching.
- Boil water with aromatics: In a large pot, add enough water to fully submerge the chicken and bring it to a boil over medium-high heat. Add ginger slices, green onions, and salt to infuse the poaching liquid.
- Poach the chicken: Carefully submerge the chicken breast side down into the boiling water. Once the water returns to a boil, reduce the heat to a gentle simmer. Skim off any foam or impurities that rise to the surface to keep the broth clear.
- Simmer until cooked: Cover the pot and let the chicken simmer gently for 40–45 minutes until fully cooked and tender. Check doneness by pricking the thickest part of the thigh; the juices should run clear, not pink.
- Cool the chicken: Remove the chicken from the pot and set it aside to cool slightly. Reserve the poaching liquid for use as a flavorful broth if desired.
- Make the ginger-scallion dipping sauce: Heat sesame oil in a small pan over medium heat. Add minced ginger and cook 1–2 minutes until fragrant. Transfer the ginger oil to a small bowl and stir in soy sauce and rice wine.
- Serve: Once the chicken is cool enough, chop it into bite-sized pieces, keeping the skin on to retain moisture and flavor. Serve with the ginger-scallion dipping sauce on the side. Optionally garnish with additional chopped green onions or cilantro.
Notes
- Use a free-range or organic chicken for the best flavor and texture.
- Keep the skin on the chicken pieces for juiciness and authentic texture.
- Reserve the poaching liquid as a light, savory chicken broth for soups or other dishes.
- Adjust the dipping sauce ingredients to taste; some like it saltier or more fragrant with extra ginger.
- Skimming impurities during simmering helps create a clear broth.
- This dish is traditionally served at room temperature or warm, making it ideal for entertaining.
