White Cut Chicken

Name: White Cut Chicken
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 whole free-range chicken; Ginger slices and spring onions, for poaching; A large bowl of iced water; Sauce: 4 tbsp finely chopped ginger and 4 tbsp spring onion; 1 tsp salt; 5 tbsp hot oil

白切鸡/bye chyeh JEE/

Also known as: Bai Qie Ji, Bak Chit Gai, Cantonese Poached Chicken

About this dish

Whole chicken poached gently until silky and just cooked, chilled in ice water and served with a ginger-spring onion oil.

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Ingredients

🐔1 whole free-range chicken

🫚Ginger slices and spring onions, for poaching

🧊A large bowl of iced water

🫚Sauce: 4 tbsp finely chopped ginger and 4 tbsp spring onion

🧂1 tsp salt

🫗5 tbsp hot oil

Method

Serves 4

Bring a large pot of water to the boil with ginger and spring onions.

Dip the chicken in and out a few times, then submerge it, cover and simmer very gently for 10 minutes.

Turn off the heat and leave covered for 30 minutes.

Plunge into iced water for 15 minutes so the skin tightens.

Pour hot oil over the salted ginger and spring onion, chop the chicken and serve with the sauce.

✓ What Makes it Authentic

Bai qie ji is essential at Cantonese banquets and festivals; a properly cooked one has a slightly pink bone and jellied skin.

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