Description
Cantonese White Cut Poached Chicken is a classic dish featuring tender, poached whole chicken infused with subtle aromatics, served with a flavorful ginger-scallion sauce. This elegant yet simple preparation highlights the pure, delicate flavors of the chicken, perfect for a comforting meal.
Ingredients
Scale
- 1 whole chicken (1–1.5 kg)
- 1.5 liters water (about 6 cups)
- 2 tbsp salt
- 2 stalks spring onions
- 2-inch piece ginger, peeled and sliced
- 1 tbsp sesame oil
- 2 tbsp Chinese cooking wine (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 (optional)
Instructions
- In a large pot, bring water to a boil. Add salt, spring onions, and sliced ginger.
- Submerge the whole chicken in the pot, breast side down. Reduce heat to low and poach gently for 30–40 minutes, until cooked through.
- Remove chicken and immediately plunge into ice water to stop cooking and tighten the skin.
- When cool, pat chicken dry and rub with sesame oil and cooking wine (if using).
- For the sauce, heat neutral oil in a small pan until hot. Add white parts of spring onions and minced ginger; sauté briefly.
- Remove from heat and stir in soy sauce, sesame oil, and green parts of spring onions.
- Carve the chicken and serve with steamed rice, sauce, coriander, and chilli oil on the side.
Notes
- Use an ice bath immediately after poaching to ensure tight, smooth skin.
- Cooking wine adds aroma but can be omitted if unavailable.
- Serve the chicken at room temperature or slightly warm for best texture.
- Double the sauce ingredients for more dipping sauce on the side.
Nutrition
- Serving Size: 150g
- Calories: 280
- Sugar: 1g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 95mg