If you’re searching for a dish that’s truly the heart and soul of Cantonese home cooking, look no further than Cantonese White Cut Poached Chicken. This classic recipe celebrates the natural tenderness of just-poached chicken, made glorious with a slippery, supple skin and a vibrant ginger-scallion oil that will have everyone swooning at the table. The magic of this dish is in its elegant simplicity, letting high-quality ingredients and gentle technique shine, making it a favorite for everything from festive family gatherings to a comforting weeknight dinner.
Ingredients You’ll Need
Every ingredient plays a vital role in making Cantonese White Cut Poached Chicken shine. You won’t find anything fussy here—just straightforward, fresh elements that create something extraordinary when combined the traditional way.
- Whole Chicken (about 3–4 pounds): Opt for the freshest bird you can find, since its natural flavor will take center stage.
- Water (10 cups): The poaching liquid surrounds the chicken for even, gentle cooking, helping to keep it juicy.
- Fresh Ginger (5 slices): Adds unmistakable brightness and a subtle, warming spice to the broth and oil alike.
- Scallions (4, divided): Two go into the broth for aroma, while the other two finely chopped add fresh pungency to the garnish and sauce.
- Salt (1 tablespoon): Essential for seasoning both the poaching broth and the chicken itself—don’t skimp!
- Ice Water: The secret to that classically glossy, taut chicken skin—don’t skip this step!
- Neutral Oil (1/4 cup, like canola): The base for your ginger-scallion oil, allowing the aromatics to truly shine through.
- Minced Ginger (2 tablespoons): Intensifies the zing in the finishing oil, making every bite pop with flavor.
- Minced Scallion (2 tablespoons): Delivers a shot of green, oniony freshness in every drizzle.
- Salt (1/4 teaspoon): Draws out and fuses the flavors in your homemade ginger-scallion oil.
How to Make Cantonese White Cut Poached Chicken
Step 1: Prepare the Chicken
Start by giving your whole chicken a good rinse under cold water and trimming away any extra fat around the tail or cavity. This ensures the poaching liquid doesn’t get greasy and helps your finished dish look as pristine as it tastes.
Step 2: Build the Fragrant Broth
In a large, heavy pot, combine 10 cups of water, the ginger slices, 2 whole scallions, and 1 tablespoon of salt. Bring the mixture up to a lively boil. The aromatics will begin to scent your kitchen—trust me, this is when anticipation starts building!
Step 3: Poach the Chicken
Once the broth reaches a rolling boil, gently lower the whole chicken into the pot, breast-side down. Reduce the heat to a gentle simmer—no vigorous boiling, just a calm burble. Cover and let the chicken poach for 30 to 35 minutes, checking occasionally to keep the simmer low and steady. This is how Cantonese White Cut Poached Chicken stays luxuriously tender.
Step 4: Let It Rest and Finish Cooking
When the time is up, turn off the heat but keep the chicken in the pot, covered, for another 15 to 20 minutes. This hands-off cooking ensures even doneness—all while the meat stays impossibly moist and delicate.
Step 5: Shock in Ice Water
Next, lift the chicken out and immediately give it a revitalizing spa treatment in a big bowl of ice water. Let it soak for 15 minutes. This step is the not-so-secret trick to that signature, firm, almost jelly-like skin that makes Cantonese White Cut Poached Chicken so irresistible.
Step 6: Make the Ginger-Scallion Oil
While your chicken chills out, get the sauce ready. Combine your minced ginger, chopped scallions, and a pinch of salt in a heatproof bowl. Heat 1/4 cup of neutral oil until shimmering, then pour it carefully over the aromatics—a sizzle means you’ve nailed it! Give it a stir and let the flavors mingle as the oil cools.
Step 7: Chop and Serve
Drain and pat the chicken dry, then chop it into serving pieces with a clever or sharp knife. For extra ease, you can debone the chicken first. Arrange on a platter, serve either warm or at room temperature, and share with the stunning ginger-scallion oil alongside. If you’d like, offer soy or chili sauce too for extra flavor dimensions.
How to Serve Cantonese White Cut Poached Chicken
Garnishes
Keep your presentation clean and elegant—a scattering of finely chopped scallion (saved from before) across the surface gives both color and a bold fragrance. If you’re feeling fancy, lay the chicken atop crisp cucumber slices or tuck in sprigs of cilantro for extra freshness.
Side Dishes
Cantonese White Cut Poached Chicken is traditionally paired with a comforting bowl of fragrant jasmine rice. The broth left in your pot is too delicious to waste—use it as a clear soup starter or ladle it over rice for an authentic touch. Lightly sautéed greens like bok choy or gai lan (Chinese broccoli) rounded out with a splash of oyster sauce make this meal feel sumptuous but healthy.
Creative Ways to Present
Turn this classic into bite-sized hors d’oeuvres by placing thin chicken slices onto small rice cakes or steamed buns, topped with a drop of ginger-scallion oil. For a family feast, arrange the chicken with alternating bands of cucumber and drizzle with a little oil so the glossy skin glistens invitingly on the table—it’s a showstopper every time.
Make Ahead and Storage
Storing Leftovers
Any leftover Cantonese White Cut Poached Chicken can be tucked into an airtight container once it’s cooled. Keep the ginger-scallion oil in a separate jar to maintain its flavor. Everything will hold beautifully in the fridge for up to three days—plenty of time to savor every bite.
Freezing
The chicken itself freezes remarkably well! Slice or chop into portions, wrap tightly, and freeze for up to a month. The ginger-scallion oil is best made fresh, but you can freeze just the chicken for quick future meals.
Reheating
To enjoy leftovers, gently steam or microwave the chicken, taking care not to overheat and dry it out. For cold lunches, serve directly from the fridge with a fresh drizzle of the ginger-scallion oil—arguably just as delicious as the warm version.
FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! While the whole bird gives the most impressive flavor and appearance, you can use bone-in, skin-on chicken thighs or breasts. Just adjust your poaching time down—thighs may need only 15 to 20 minutes of simmering.
What’s the secret to truly silky chicken skin?
The ice water bath is essential for that signature, glossy skin. It shocks the chicken after poaching, tightening the protein and sealing in juices, so don’t skip this step for authentic Cantonese White Cut Poached Chicken!
Is ginger-scallion oil optional?
While the chicken is delicious on its own, the ginger-scallion oil takes this dish right over the top. You’ll find it’s fast to make and adds both flavor and mouthwatering aroma. For spice lovers, try serving chili oil on the side as well.
How should I use the leftover poaching broth?
Don’t toss it! The reserved broth is full of rich chicken flavor—strain it and use as a base for noodle soup, congee, or to enrich steamed rice. It’s a treasured by-product of making Cantonese White Cut Poached Chicken.
Can I serve this dish cold?
Definitely. In fact, many people love Cantonese White Cut Poached Chicken served at room temperature or lightly chilled, as the texture becomes even firmer. Just remember to bring it out from the fridge about 20 minutes before eating for maximum juiciness.
Final Thoughts
If you’re ready to discover just how satisfying simple, honest cooking can be, try making Cantonese White Cut Poached Chicken. With each tender bite dipped in ginger-scallion oil, you’ll see why this recipe is treasured in so many homes. Gather your loved ones and enjoy a true taste of Cantonese comfort—it’s a tradition worth savoring.
Print
Cantonese White Cut Poached Chicken Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a classic Cantonese dish with this recipe for Cantonese White Cut Poached Chicken. Tender and flavorful poached chicken served with aromatic ginger-scallion oil, perfect for a satisfying meal.
Ingredients
For Poached Chicken:
- 1 whole chicken (about 3–4 pounds)
- 10 cups water
- 5 slices fresh ginger
- 4 scallions (2 whole, 2 finely chopped for garnish)
- 1 tablespoon salt
- Ice water (for shocking)
For Ginger-Scallion Oil:
- 1/4 cup neutral oil (like canola)
- 2 tablespoons finely minced ginger
- 2 tablespoons finely minced scallion
- 1/4 teaspoon salt
Instructions
- Rinse the chicken: Trim any excess fat. Bring water, ginger, whole scallions, and salt to a boil in a large pot.
- Poach the chicken: Lower heat, add the chicken, cover, and poach for 30–35 minutes. Let the chicken sit in the hot broth for another 15–20 minutes.
- Shock the chicken: Submerge the chicken in ice water for 15 minutes, then drain and pat dry.
- Make ginger-scallion oil: Heat oil, pour over minced ginger and scallion, add salt, stir, and let cool.
- Serve: Chop chicken, serve with ginger-scallion oil, soy sauce, or chili sauce.
Notes
- Use poaching broth for soup or rice.
- Ice water bath ensures smooth skin.
- Debone chicken for easier serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 0g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
