Bai Qie Ji (White Cut Chicken)
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The Tale of Bai Qie Ji (White Cut Chicken)
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White cut chicken, gently poached whole and served with its meat still tender near the bone, reflects a core principle of Cantonese cooking: preserving an ingredient's natural flavor rather than masking it. A whole poached chicken has long carried symbolic weight in Cantonese culture, often appearing at Lunar New Year and ancestral offering tables.
Ingredients
Scale:· 4 servings
- 1 whole chicken
- 4 slices ginger
- 3 scallions
- 8 cups water
- 2 tbsp ginger, minced, for sauce
- 2 scallions, minced, for sauce
- 3 tbsp vegetable oil
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- Salt, to taste
Instructions
- 1Bring water to a boil with ginger slices and scallions.
- 2Lower the whole chicken into the pot, breast side down, and return to a boil, then reduce heat to a bare simmer.
- 3Poach gently for 30-35 minutes, then turn off the heat and let the chicken sit in the hot water for another 15 minutes to finish cooking.
- 4Remove the chicken and plunge immediately into ice water to firm the skin, then drain.
- 5Heat oil until just smoking and pour over the minced ginger and scallions to make a fragrant oil sauce, then stir in soy sauce and sesame oil.
- 6Chop the chicken into pieces through the bone and arrange on a platter.
- 7Serve at room temperature with the ginger-scallion sauce for dipping.
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