Description
Tender, juicy Cantonese White Cut Poached Chicken gently cooked with ginger and scallions, then served with a fragrant dipping sauce. A comforting and flavorful classic that’s perfect for any occasion.
Ingredients
Scale
- 1 whole chicken (3.5–4 pounds)
- 4–5 slices of fresh ginger
- 6 scallions
- 2 tablespoons salt
- 2 tablespoons soy sauce (optional, for dipping)
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
Instructions
- Fill a large pot with water, add ginger and scallions, and bring to a gentle boil.
- Rinse the chicken and gently lower it into the pot. Add salt and cover.
- Reduce heat to a low simmer and poach the chicken for 30–40 minutes.
- Turn off the heat and let the chicken rest in the broth for 15 minutes.
- Transfer chicken to an ice water bath for 5–10 minutes, then let it come to room temperature.
- Slice the chicken neatly and prepare dipping sauce by pouring hot sesame oil over minced ginger and scallions.
- Serve the chicken with dipping sauce and enjoy.
Notes
- Let the chicken rest in the broth to keep it juicy and flavorful.
- Use fresh ginger and scallions for the best taste.
- Save the poaching liquid to use as a light broth or to cook rice.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 260
- Sugar: 0g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg
Keywords: white cut chicken, Cantonese poached chicken, Chinese poached chicken, ginger scallion chicken, easy Chinese chicken recipe