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Cantonese White Cut Poached Chicken

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A traditional Cantonese delicacy featuring tender, juicy poached chicken served with a vibrant ginger-scallion dipping sauce. Elegant, simple, and deeply flavorful.

Ingredients

  • Whole Chicken (3–4 lbs / 1.5–2 kg): cleaned and trimmed
  • Ginger (sliced): 4–5 thick slices
  • Scallions (cut into large pieces): 4 stalks
  • Salt: 1 tablespoon
  • Cold Water: enough to fully submerge the chicken
  • Ice Water: for shocking the chicken
  • Sesame Oil: 1 tablespoon
  • Ginger (minced, for sauce): 2 tablespoons
  • Scallions (minced, for sauce): 2 tablespoons
  • Salt (for sauce): 1/2 teaspoon
  • Hot Oil (neutral, for sauce): 3 tablespoons
  • Soy Sauce (optional): 1 teaspoon

Instructions

  1. Preheat Your Equipment: Bring a large stockpot of water to a boil.
  2. Combine Ingredients: Add sliced ginger, scallions, and salt to the water.
  3. Prepare Your Cooking Vessel: Lower the chicken into the boiling water. Reduce heat to a gentle simmer and cover.
  4. Assemble the Dish: Poach chicken for 35–45 minutes depending on size. Do not let water boil.
  5. Cook to Perfection: Check doneness with thermometer or clear juices. Transfer chicken to ice bath for 15 minutes.
  6. Finishing Touches: Pat dry and brush with sesame oil. Slice into serving portions.
  7. Serve and Enjoy: Combine sauce ingredients. Pour hot oil over ginger, scallion, and salt. Mix and serve alongside chicken with rice.

Notes

  • Poach gently—never boil for best texture.
  • Use ice bath to lock in moisture and tighten skin.
  • Serve with rice and sauce for a balanced, comforting meal.

Nutrition

Find it online: https://tastyze.com/cantonese-white-cut-poached-chicken/