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Introduction
白切鸡 (White Cut Chicken) is a classic Chinese dish known for its simplicity and natural flavors. Made by gently poaching a whole chicken and serving it with a fragrant ginger and scallion sauce, this dish highlights tender meat and smooth, glossy skin without heavy seasoning. It is a timeless comfort food commonly enjoyed in homes and traditional eateries.
Step-by-step instructions
Ingredients
Method
🍗 Step-by-step cooking instructions
Step 1: Prepare the chicken
- Clean the chicken thoroughly (remove excess fat, organs).
- Rub salt all over the skin.
- Rinse with clean water and drain.
- 👉 This tightens the skin and removes smell.
Step 2: Boil the water
- Fill a large pot with enough water to cover the chicken.
- Add:Ginger slices,Spring onion
- Bring water to a rolling boil.
Step 3: Cook the chicken
- Slowly lower the chicken into the boiling water.
- When water returns to a boil:Reduce heat to low,Cover with lid
- Simmer for 30–35 minutes (depends on chicken size).
- 👉 Tip: Turn off heat halfway and let it sit covered for 10 minutes for juicier meat.
Step 4: Ice bath (VERY IMPORTANT)
- Remove chicken and immediately place into ice water.
- Soak for 10 minutes.
- 👉 This:Stops cooking,Makes skin firm and glossy
Step 5: Chop the chicken
- Drain the chicken completely.
- Chop into bite-sized pieces.
- Arrange neatly on a plate.
Step 6: Make the sauce
- Mix all sauce ingredients in a bowl.
- Pour some over chicken or serve on the side.
- ✅ Done! Classic 白切鸡 is served without heavy seasoning—the taste comes from freshness.
