Entree: China – Cantonese / Guangdong – 白切鸡 ➤ Bái qiē jī (Poached whole chicken served simply with a ginger-scallion dipping sauce and seasoned oil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), cleaned with feet removed
- 1 tbsp (15 g) coarse salt for rubbing the skin
- 6 cups (1.4 L) water, plus extra to cover if needed
- 4 slices fresh ginger (about 20 g)
- 4 scallions (green onions), cut into 2-inch (5 cm) lengths
- 1 tsp (5 g) sugar
- 1 tsp (5 g) rice wine or dry sherry (optional)
- Ice and cold water for an ice bath
- 2 tsp (10 ml) sesame oil, for finishing
Ginger-scallion dipping sauce:
- 2 tbsp (30 g) fresh ginger, finely minced
- 1/3 cup (80 ml) neutral vegetable oil
- 4 scallions, finely minced — about 1/2 cup (60 g)
- 2 tbsp (30 ml) light soy sauce
- 1/4 tsp (1 g) salt, or to taste
- 1/2 tsp (2 g) sugar
Optional dipping: dark soy sauce or chili oil on the side

Instructions

1. Rub the chicken all over with the coarse salt, rinse briefly under cold water, then pat dry. Tuck the wing tips under the back and tie the legs together with kitchen twine if desired for even poaching.
2. In a pot large enough to hold the chicken comfortably, combine 6 cups (1.4 L) water, ginger slices, scallion lengths, sugar, and rice wine if using. Bring to a boil.
3. Lower the heat to a gentle simmer. Submerge the chicken breast-side down, ensuring it is just covered; add more hot water if necessary. Maintain a barely perceptible simmer (no rolling boil) and cook for 30–35 minutes for a 3.5 lb (1.6 kg) bird, or until the thickest part of the thigh reaches 165°F (74°C).
4. Prepare an ice bath large enough to hold the chicken. When the chicken is cooked, immediately transfer it to the ice bath and let sit 8–10 minutes to stop cooking and tighten the skin.
5. Meanwhile make the ginger-scallion oil: heat the neutral oil until shimmering but not smoking, and pour it carefully over the minced ginger and scallions in a heatproof bowl. Stir in light soy sauce, salt, and sugar; set aside to meld.
6. Remove the chicken from the ice bath, pat dry, then rub the skin lightly with 2 tsp (10 ml) sesame oil for sheen and flavor. Chop the chicken into serving pieces (traditional bone-in cuts) and arrange on a platter.
7. Serve the chicken with the ginger-scallion sauce and additional soy or chili oil at the table. Leftover chicken can be kept chilled and consumed within 24–48 hours.