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
Scale
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
