Cantonese White Cut Poached Chicken is a beloved classic that captures the simplicity and depth of Cantonese cuisine in one flawless dish. This recipe delivers tender, juicy chicken cooked to perfection, soaked in subtle, natural flavors that highlight the essence of quality ingredients. Learn how to make authentic Cantonese White Cut Poached Chicken with this easy, step-by-step recipe for tender, flavorful results that you and your family will savor.
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Why You’ll Love This Recipe
- Effortless Yet Impressive: The recipe requires minimal ingredients but results in restaurant-quality chicken that looks and tastes amazing.
- Healthy and Light: Poaching preserves moisture without the need for oils or heavy sauces, making it a nutritious choice.
- Perfectly Juicy Chicken: The gentle cooking method locks in the natural juices so every bite melts in your mouth.
- Versatile Serving Options: Whether as a main dish or sliced for salads and sandwiches, it adapts seamlessly.
- Traditional Flavor Profile: Showcases authentic Cantonese flavors with subtle aromatics that let the chicken shine.
Ingredients You’ll Need
This recipe relies on basic, wholesome ingredients that work harmoniously to create an unforgettable taste and inviting texture. Each element plays a key role, from infusing the broth with gentle aroma to ensuring the chicken remains tender and silky.
- Whole Chicken: Fresh, high-quality chicken is essential for tender, flavorful results.
- Ginger: Adds a warm, spicy aroma that perfectly complements the chicken.
- Scallions: Enhances freshness and depth of flavor in both the poaching liquid and the dipping sauce.
- Salt: Balances flavor throughout the dish and helps season the chicken evenly.
- Ice Water: Used to shock the chicken after poaching, it stops cooking to lock in juiciness and texture.
- Soy Sauce and Sesame Oil: Essential for the classic dipping sauce that elevates the dish with saltiness and nuttiness.
Variations
Feel free to make this Cantonese White Cut Poached Chicken your own by tweaking ingredients or flavors. It’s incredibly easy to adapt for different tastes or dietary needs without losing its essence.
- Spicy Kick: Add sliced fresh chili or chili oil to the dipping sauce for a burst of heat.
- Herb-Infused Broth: Toss in fresh cilantro stems or star anise during poaching to deepen the aroma.
- Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce for a gluten-free dipping sauce.
- Garlic Variation: Mix minced garlic with the soy-sesame sauce for an extra punch of flavor.
- Use Chicken Thighs: Substitute thighs for a richer, more succulent texture, adjusting cooking time accordingly.
How to Make Cantonese White Cut Poached Chicken
Step 1: Prepare the Chicken
Start by rinsing the whole chicken thoroughly under cold water and pat it dry. Trim off excess fat or skin for a cleaner presentation and to avoid greasy texture. Optionally, you can stuff the chicken cavity with sliced ginger and scallions to infuse more aroma during cooking.
Step 2: Poach the Chicken Gently
Place the chicken in a large pot filled with enough cold water to cover it completely. Add slices of ginger and scallions to the water for flavor. Slowly bring the water to a near simmer over medium heat—no boiling allowed—then reduce heat to low. Maintain this gentle poaching for about 30 to 40 minutes, depending on chicken size, until fully cooked but still tender.
Step 3: Shock the Chicken
Immediately transfer the cooked chicken into a large bowl of ice water to stop the cooking process and firm up the skin. This step is crucial to keep the meat juicy and produce that signature smooth, almost gelatinous texture on the skin.
Step 4: Slice and Serve
Once cooled, pat the chicken dry with paper towels and carefully carve it into bite-sized pieces. Arrange the pieces neatly on a serving platter and drizzle lightly with a bit of sesame oil for an enticing glossy finish.
Step 5: Prepare the Dipping Sauce
Mix soy sauce, minced scallions, grated ginger, and toasted sesame oil in a small bowl. The dipping sauce should have a balanced savory, nutty, and slightly spicy taste, which perfectly complements the subtle poached chicken.
Pro Tips for Making Cantonese White Cut Poached Chicken
- Use Fresh Chicken: Fresh, never frozen, chicken significantly improves tenderness and flavor.
- Keep Water Temperature Low: Avoid boiling to prevent tough, rubbery meat—gentle heat is key.
- Don’t Skip the Ice Bath: It seals in moisture and creates silky skin texture.
- Pat Dry for Crispy Skin: If you prefer slightly crisp skin, drying the chicken well is essential before serving.
- Customize the Dipping Sauce: Adjust with chili, garlic, or citrus for added complexity and personal flair.
How to Serve Cantonese White Cut Poached Chicken
Garnishes
Fresh herbs such as cilantro, extra scallions, or thinly sliced ginger strips brighten the dish and add texture contrasts. Sprinkle a pinch of toasted sesame seeds for a subtle crunch and visual appeal.
Side Dishes
This chicken shines alongside fragrant jasmine rice, simple steamed greens like bok choy, or even light pickled vegetables that refresh the palate. For a heartier meal, serve with stir-fried noodles dressed lightly with soy and sesame oil.
Creative Ways to Present
Serve Cantonese White Cut Poached Chicken chilled on a platter at room temperature to emphasize its delicate flavors. For a festive touch, arrange slices around a mound of rice or roll pieces in lettuce leaves for handheld bites perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Place leftover slices in an airtight container and refrigerate for up to 3 days. Keep the chicken skin on to preserve moisture, and store the dipping sauce separately to maintain fresh flavors.
Freezing
While not ideal, you can freeze cooked, cooled chicken in a sealed bag up to 1 month. Thaw gently overnight in the refrigerator to help retain texture and taste as close as possible to fresh.
Reheating
To reheat, steam the chicken briefly or warm it in a low-temperature oven to avoid drying out the tender meat. Avoid microwaving directly as it can toughen the texture.
FAQs
What makes Cantonese White Cut Poached Chicken different?
This dish relies on a simple poaching method that retains the chicken’s natural moistness and pure flavor, rather than heavy sauces or deep frying.
Can I use chicken parts instead of a whole chicken?
Yes, but cooking times will vary; bone-in thighs and breasts work best for consistent results.
Why is the ice bath so important?
The ice bath immediately stops the cooking process, prevents overcooking, and gives the chicken skin a firm, silky texture.
How do I make the dipping sauce authentic?
Use quality light soy sauce, freshly grated ginger, chopped scallions, and toasted sesame oil for the classic balanced flavor profile.
Is this dish suitable for meal prep?
Absolutely! It holds up well refrigerated and can be used cold or gently reheated for quick lunches or dinners.
Final Thoughts
Mastering Cantonese White Cut Poached Chicken is like unlocking a treasure trove of delicious simplicity. This recipe shows how a handful of ingredients, a gentle technique, and some love can come together to create one of the most tender, flavorful chicken dishes you’ll ever enjoy. Give it a try and delight your loved ones with this authentic taste of Cantonese tradition!
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Cantonese White Cut Poached Chicken
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
- Yield: 4-6 servings 1x
- Category: Appetizers
- Method: Poaching
- Cuisine: Cantonese
- Diet: Gluten Free
Description
Cantonese White Cut Poached Chicken is an authentic and simple classic that delivers tender, juicy chicken with subtle natural flavors. Poached gently to lock in moisture and served with a savory soy-sesame dipping sauce, this healthy and versatile dish showcases the essence of Cantonese cuisine, perfect for family meals or gatherings.
Ingredients
Main Ingredients
- 1 whole fresh chicken (about 3–4 pounds)
- 3–4 slices of fresh ginger
- 3–4 scallions (white and green parts separated)
- 1 teaspoon salt
- Ice water (enough to create an ice bath)
Dipping Sauce
- 3 tablespoons light soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons minced scallions (green parts)
- 1 teaspoon grated fresh ginger
Optional Ingredients for Variations
- Sliced fresh chili or chili oil (for spicy dipping sauce)
- Fresh cilantro stems or star anise (for herb-infused broth)
- Tamari or coconut aminos (for gluten-free soy sauce substitute)
- Minced garlic (to add to the dipping sauce)
- Chicken thighs (substitute for whole chicken, adjust cooking time accordingly)
Instructions
- Prepare the Chicken: Rinse the whole chicken thoroughly under cold water and pat it dry with paper towels. Trim off any excess fat or skin for a cleaner presentation and to avoid greasy texture. Optionally, stuff the chicken cavity with sliced ginger and scallions to infuse extra aroma during cooking.
- Poach the Chicken Gently: Place the chicken in a large pot and add enough cold water to cover it completely. Add the sliced ginger and white parts of scallions to the water. Slowly bring the water to a near simmer over medium heat—avoid boiling—and then reduce the heat to low. Maintain a gentle poach for 30 to 40 minutes depending on the size of the chicken until fully cooked but still tender.
- Shock the Chicken: Immediately transfer the cooked chicken into a large bowl filled with ice water to stop the cooking process. This step firms up the skin, retains juiciness, and creates a silky, smooth texture on the skin.
- Slice and Serve: Once the chicken has cooled completely in the ice bath, remove it and pat dry with paper towels. Carefully carve the chicken into bite-sized pieces. Arrange the pieces neatly on a serving platter and lightly drizzle with a bit of toasted sesame oil for a glossy, enticing finish.
- Prepare the Dipping Sauce: In a small bowl, mix the light soy sauce, minced scallions (green parts), grated ginger, and toasted sesame oil. Adjust seasoning as desired to achieve a balanced savory, nutty, and slightly spicy flavor that complements the poached chicken perfectly.
Notes
- Use fresh, never frozen chicken for the best tenderness and flavor.
- Keep water temperature low during poaching to avoid tough, rubbery meat.
- Do not skip the ice bath as it seals in moisture and creates smooth skin texture.
- Pat the chicken dry well if you prefer a slightly crispier skin before serving.
- Customize the dipping sauce with additions like chili, garlic, or citrus to suit your personal taste.
Nutrition
- Serving Size: 1/6 of the whole chicken
- Calories: 280
- Sugar: 0g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 110mg