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
Scale
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