Chinese 60 min

Chinese White Cut Chicken (Bai Qie Ji)

Name: Chinese White Cut Chicken (Bai Qie Ji)
Total time: 60 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 whole chicken (about 3.5 lbs); 1 tablespoon salt; 6 cups water; 3 green onions; 3 slices ginger; 2 tablespoons Shaoxing rice wine; For ginger-scallion sauce: 3 tablespoons minced ginger, 3 green onions minced, 1/2 teaspoon salt, 3 tablespoons neutral oil; Soy sauce and sesame oil for serving; Steamed rice for serving

high-proteindairy-freehealthy

Ingredientsfor 2

380

Cal

44g

Protein

Carbs

20g

Fat

11 whole chicken (about 3.5 lbs)
21 tablespoon salt
36 cups water
43 green onions
53 slices ginger
62 tablespoons Shaoxing rice wine
7For ginger-scallion sauce: 3 tablespoons minced ginger, 3 green onions minced, 1/2 teaspoon salt, 3 tablespoons neutral oil
8Soy sauce and sesame oil for serving
9Steamed rice for serving

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Instructions

1
Bring water to a boil in a pot large enough to submerge the chicken. Add salt, green onions, ginger, and Shaoxing wine.
2
Lower whole chicken breast-side down into the boiling water. Bring back to a boil, then immediately reduce to the barest simmer — almost no bubbles. The water temperature should be around 180°F.
3
Poach for 35–40 minutes, maintaining this very gentle temperature. Test doneness by inserting a skewer into the thigh — juices should run completely clear. Remove chicken and immediately plunge into a large bowl of ice water for 10 minutes. This ice bath shocks the skin, making it taught, glossy, and silky.
4
Make ginger-scallion sauce: combine minced ginger, green onion, and salt in a bowl. Heat oil in a small pan until nearly smoking and pour over the mixture — it will sizzle violently. Stir once.
5
Chop cold chicken through the bones into serving pieces. Serve at room temperature with ginger-scallion sauce, soy sauce, and sesame oil on the side. This quintessential Cantonese dish celebrates perfect poaching technique and pristine chicken quality.