White Cut Chicken

Build the Meal Around White Cut Chicken

• Steamed rice
• Blanched choy sum
• A clear soup

Sides from the same cuisine on this site: Di San Xian, Garlic Noodles, Green Bean Stir Fry.

How to Make White Cut Chicken

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1. Bring the water to the boil with the ginger, spring onions, salt and wine.

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2. Lower the chicken in breast down, bring back to a bare tremble and hold it there 15 minutes without ever boiling.

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3. Cover, take the pan off the heat and leave the chicken in the liquid 30 minutes.

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4. Check that the juices at the thigh run clear, then lift the chicken straight into the iced water and leave 10 minutes.

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5. Drain it, pat it dry and rub the skin all over with the sesame oil.

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6. For the sauce, mix the chopped ginger, spring onion and salt in a heatproof bowl.

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7. Heat the vegetable oil until it just smokes and pour it over — it will hiss and sizzle. Stir and let it cool.

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8. Chop the chicken through the bone into 2 cm pieces and reassemble it on the plate.

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9. Serve at room temperature with the ginger scallion oil and coriander.

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Related guide: Prep, cook and total time.

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Notes From the Method

Never let it boil. A tremble, then off the heat.

Straight into iced water. That is what sets the skin.

Smoking oil over the raw ginger and scallion, not the other way round.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Leftovers

Refrigerated for 3 days and eaten cold. The ginger scallion oil keeps 4 days in the fridge.

Common Questions

White Cut Chicken Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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