Cantonese White Cut Chicken

Chinese dish consisting of a whole chicken poached with ginger and scallions, basted in sesame oil and served with a ginger scallion dipping sauce.

servings: 6

total time: 1 hour 30 minutes

recipe by: Frankie

Ingredients

1 whole chicken (6 to 7 pounds) room temperature, rinsed thoroughly and giblets removed
1 bunch scallions (green onions)
2 ounces ginger root, peeled and cut into 1/4-inch slices
1 TBSP sesame oil
1/2 tsp kosher salt
Scallion and Ginger Dipping Sauce:
1 bunch scallions (green onions), sliced thin
1/4 cup soy sauce
2 TBSP freshly grated ginger
1/4 cup peanut oil
1 tsp sesame oil

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Directions

Fill a large stock pot with enough water to submerge your chicken. Bring to a boil over high heat.
Fill the cavity of the chicken with the scallions and sliced ginger.
When water is boiling submerge the chicken, breast side down, into the water.
Wait for water to start boiling again then reduce heat to low, cover with a lid and simmer for 35 minutes (the chicken should be floating to the top of the water when ready).
Take the pot off the heat and let the chicken rest in the hot water for 20 minutes.
Prepare a large bowl of ice water and set aside.
Carefully remove the chicken from the pot making sure to empty the cavity of any water and submerge the chicken into the ice water. Carefully turn the chicken a couple times and let sit in the ice water for about 5 minutes.
Transfer the chicken from the ice water to a cutting board. Discard the ginger and scallions from the cavity and pat the chicken dry.
In a small bowl mix together the sesame oil and salt and brush all over the chicken.
Separate the wings, thighs, drumsticks, and breasts. Using a cleaver or sharp knife cut the breasts and thighs in 1-inch thick slices. Arrange chicken on a plate with The Green Onion and Ginger Dipping Sauce:.
SCALLION AND GINGER DIPPING SAUCE:
Mix the scallions and soy sauce together in a bowl.
Heat the oil in a wok or non-stick pan over medium-high heat until oil is hot.
Add the minced ginger to the hot oil and stir-fry for about 10 seconds (careful because the oil will splatter). Pour oil and ginger in the bowl with the scallions and soy sauce. Stir to combine.