Counter 03 · Poultry
Poached White Cut Chicken with Ginger Scallion Oil
A whole chicken gently poached below a simmer, plunged into ice water for silky, springy skin, then chopped and served cold with a sizzling ginger and scallion oil.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 4
- Level
- Medium
Cantonese white cut chicken is all about texture: tender, barely set meat and smooth skin with a gelatinous snap. The bird is lowered into boiling water with ginger and scallion, the heat is dropped so the water barely shivers, and the chicken cooks slowly in the residual heat. An ice bath stops the cooking and tightens the skin. Use the poaching liquid to cook rice for a Hainan-style meal. Do not skip the ginger scallion oil; it makes the dish.
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