Description
This classic Cantonese White Cut Poached Chicken recipe highlights the simplicity and elegance of poaching a whole chicken to tender perfection. The chicken is gently simmered with aromatic ginger and green onions, resulting in a moist, flavorful dish served with a fragrant ginger-scallion dipping sauce enhanced by sesame oil, soy sauce, and Chinese rice wine.
Ingredients
Scale
Chicken and Poaching Ingredients
- 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 tablespoon minced ginger (for sauce)
Instructions
- Prepare the chicken: Rinse the chicken thoroughly and remove any remaining feathers. Pat it dry completely with paper towels to ensure a clean cooking process.
- 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 the ginger slices, green onions, and salt once the water boils.
- Poach the chicken: Carefully submerge the chicken breast side down into the boiling water. Bring the water back to a boil, then 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 gently simmer the chicken for 40–45 minutes until fully cooked and tender. Check doneness by pricking the thickest part of the thigh; the juices should run clear.
- Cool and reserve broth: Remove the chicken from the pot and let it cool slightly. Keep the poaching liquid to use later as a flavorful broth if desired.
- Prepare the dipping sauce: Heat the sesame oil in a small pan over medium heat. Add the minced ginger and cook for 1–2 minutes until fragrant. Transfer the ginger-infused oil to a bowl, then stir in soy sauce and rice wine until well combined.
- Serve: Chop the cooled chicken into bite-sized pieces, leaving the skin on to maintain moisture and flavor. Serve the chicken alongside the ginger-scallion dipping sauce. Garnish with additional chopped green onions or cilantro if desired.
Notes
- Use a free-range or organic chicken for the best flavor and texture.
- Do not allow the water to boil vigorously during simmering to keep the chicken tender.
- Reserve the poaching liquid as a light, flavorful chicken broth for soups or cooking rice.
- Keep the chicken skin on when serving; it adds richness and helps retain moisture.
- The dipping sauce can be adjusted by adding chili oil for a spicy kick.
- Ensure to skim off any foam during simmering for a clear broth and better taste.
