Cantonese White Cut Poached Chicken (白切鸡)
Sometimes, the simplest dishes are the best.
Cantonese White Cut Chicken is the epitome of this concept - deliciously tender poached chicken served with a fragrant ginger-scallion sauce.
With just a few ingredients, this dish transforms the humble chicken into something extraordinary.
Whether served hot, cold, or room temperature, it’s a dish that’s perfect for any occasion.
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About this recipe
What Is White Cut Chicken?
Cantonese White Cut Chicken (白切鸡) is a simple yet delicious dish that highlights the natural flavour of tender chicken.
Known for its simplicity, this recipe uses just a few ingredients to create melt-in-your-mouth chicken. The poaching method helps to keep the chicken juicy and tender, allowing its natural flavours to shine.
Paired with a light and aromatic ginger-scallion sauce, this dish is the perfect complement to the chicken, enhancing its delicate taste without overpowering it.
The Meaning Behind "White Cut Chicken"
The name "White Cut Chicken" comes from the preparation method: "white" refers to the plain, unseasoned nature of the poached chicken, while "cut" refers to the chicken being sliced into pieces after cooking.
Unlike Hainanese Chicken Rice, which is cooked with rice and served with a rich broth, Cantonese White Cut Chicken focuses on simplicity, featuring tender poached chicken served with a fragrant ginger-scallion dipping sauce.
Why You'll Love Cantonese White Cut Chicken
- Simple ingredients: Water, ginger, and spring onions create a light, aromatic dish.
- Juicy chicken: Poaching the chicken keeps it incredibly tender and moist.
- Versatile: Enjoy hot, cold, or at room temperature.
- Easy to make: Minimal ingredients and no complicated techniques.
- Perfect for any occasion: A great weeknight dinner or to impress guests with a restaurant-quality dish.
This dish is beloved in Cantonese cuisine for its subtle yet satisfying flavours. It's a fantastic alternative when you want something light, healthy, and comforting.
Whether you're new to Cantonese cooking or a seasoned pro, this recipe is easy to follow and always delivers delicious results.
Try it tonight and see how quickly it becomes a favourite!
Ingredients
- 1 whole chicken (around 1-1.5 kg)
- 1.5 litre water (about 6 cups)
- 2 tbsp salt
- 2 stalks of spring onions
- 2-inch piece ginger, peeled and sliced
- 1 tbsp sesame oil
- 2 tbsp Chinese cooking wine, aka 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 (recipe attached below)
Pair it with
Instructions
1. Preparing the Broth
In a large pot, bring water to a boil and add salt, spring onions, ginger, sesame oil, and Chinese cooking wine. Carefully lower the chicken into the boiling water, then reduce the heat to low and simmer for 30-40 minutes until fully cooked.
2. Ice Bath for Juicy Chicken
While the chicken simmers, prepare an ice bath in a large bowl. Once cooked, remove the chicken from the pot and immediately transfer it to the ice bath for 10 minutes to stop the cooking process.
3. Making the Ginger-Scallion Sauce
Finely mince the green and white parts of the spring onions. Heat sesame oil in a separate pan over medium heat, then add the minced ginger and cook for 30 seconds until fragrant. Add the white spring onions and cook for another minute. Add the green parts and cook for 30 seconds. Pour in the soy sauce, stir to combine, and remove from heat.
4. Assembling the Dish
Shred the cooled chicken into bite-sized pieces. Serve the chicken on top of cooked rice, then drizzle generously with the ginger-scallion sauce. Enjoy!
FAQs
What is white cut chicken?
White cut chicken (白切鸡, báiqiē jī) is a classic Cantonese dish where a whole chicken is gently poached in seasoned water, then immediately plunged into ice water to stop the cooking. This gives the chicken silky-smooth skin, juicy meat, and a clean, pure flavour. It's served at room temperature with a dipping sauce of ginger, spring onion, and oil.
Why do you put the chicken in ice water after poaching?
The ice bath stops the cooking instantly, preventing the chicken from overcooking. It also gives white cut chicken its signature taut, silky skin texture.
How do I know when the chicken is fully cooked?
Insert a skewer into the thickest part of the thigh — if the juices run clear with no pink, it's done. The internal temperature should reach 75°C (165°F).
What dipping sauce goes with white cut chicken?
The classic accompaniment is a ginger-spring onion oil: finely minced fresh ginger and spring onions, seasoned with salt and white pepper, then doused with smoking hot oil to release the fragrance.
Can I use chicken pieces instead of a whole chicken?
Yes — bone-in thighs and drumsticks work well and cook faster (around 15-18 minutes). A whole chicken gives the best flavour and presentation, but pieces are a great shortcut.
Video demonstration
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