A Cantonese classic of gently poached whole chicken served at room temperature with silky, barely-set flesh and a ginger-scallion oil dipping sauce. The ultimate test of chicken quality.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Instructions
-
1
Bring a large pot of water to a boil with ginger, scallions, and wine.
-
2
Submerge the chicken, return to a boil, then turn off heat and cover.
-
3
Let chicken steep for forty-five minutes in the residual heat.
-
4
Plunge into ice water for fifteen minutes to set the skin.
-
5
Chop into pieces and serve with ginger-scallion oil sauce.
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Did You Know?
A perfectly cooked white cut chicken should have a thin line of pink along the bone, showing it was cooked gently by residual heat.
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