White Cut Chicken
White cut chicken is a traditional Cantonese dish. The chicken is poached in water, then served cold, often with a ginger-scallion dipping sauce.
Ingredients - Serves 4
- For the dipping sauce: vegetable oil - 1/4 cup
- For the dipping sauce: salt - 1 teaspoon
- For the dipping sauce: ginger - 1 2-inch piece, finely grated
- For the dipping sauce: green onions - 2, finely chopped
- Ginger - 1 2-inch piece, smashed
- Green onions - 2, cut into 2-inch pieces
- Water - Enough to cover the chicken
- Salt - 1 tablespoon
- Whole chicken - 1 (about 3-4 lbs)
Let's Get Started
- Clean the chicken and rub all over with the salt.
- Place the chicken in a large pot and add enough water to cover. Add the green onions and ginger.
- Bring the water to a boil, then reduce the heat to low and simmer for about 1 hour, or until the chicken is cooked through.
- Remove the chicken from the pot and let it cool. Once cool, cut the chicken into serving pieces.
- To make the dipping sauce, combine the green onions, ginger, and salt in a small bowl. Heat the vegetable oil in a small saucepan until hot, then pour over the green onion mixture.
- Serve the chicken cold with the dipping sauce on the side.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 500
- Fat: 10g
- Carbs: 0g
- Protein: 40g
- Sodium: 100mg
- Sugar: 0g
