White Cut Chicken

Chicken Prepping

Clean the chicken: Remove the lungs, windpipe and excess fat from the tail. Rinse the cavity thoroughly. Fold the chicken feet and tuck them inside the chicken cavity.

Pat the chicken dry all over and set aside.

Core Steps: Three Dips & Lifts + Constant-Temperature Poaching (Important! Do not bring to a rolling boil.)

Fill a large pot with water. Add ginger slices, tied green onion, cooking wine, crushed gardenia fruits and a pinch of salt. Bring to a full rolling boil over high heat.

Hold the chicken by its neck. Submerge the whole chicken in boiling water for 10 seconds, then lift it up to drain hot water from the cavity. Repeat 3 times — this is the Three Dips & Lifts.

✅ Purpose: Ensures even heating inside and out, preventing undercooked chicken breast and split skin.

Lower the chicken fully into the water, then turn to the lowest heat immediately. Maintain only tiny gentle bubbles (shrimp-eye bubbles) on the surface. Do NOT let the water boil vigorously!

Reference cooking time (keep water temperature at 80–85°C)

• Small chicken (1000g): 20–22 minutes
• Standard chicken (~1200g): 25–28 minutes

You may lift the chicken midway, pour out hot water from the cavity and submerge again for more consistent doneness.

Doneness check: Pierce the thickest part of the thigh with chopsticks. It is cooked when clear juices run out with no blood. A slight pink hue around the bones is acceptable — this delivers the authentic texture of poached white chicken without fishy taste.

Ice Water Bath to Set the Skin (Do not skip this step)

Remove the chicken and submerge fully in ice water immediately for 10–15 minutes. Thermal contraction tightens the skin for a springy texture and seals in meat juices.

Take the chicken out after soaking, drain well, and let it cool naturally before carving.

Two Essential Dipping Sauces

Classic Ginger & Scallion Oil (Traditional Cantonese staple, highly recommended)

Ingredients: Sand ginger / old ginger, white scallion stalks, salt, a little sugar, peanut oil

1. Smash and mince the ginger; finely chop white scallion stalks. Place in a bowl, add salt and a pinch of sugar to enhance umami.
2. Heat peanut oil until it lightly smokes. Turn off heat and wait 3 seconds, then pour over the ginger and scallions in two batches to release aroma. Stir well.

Soy Dipping Sauce (Great choice for savoury flavour lovers)

2 tbsp light soy sauce, 1 tbsp water, a little sugar, a few drops of sesame oil. Garlic paste and chopped scallions are optional.