Cantonese poached chicken（lit. fragrant skin, tender meat）

If you’re interested in yue cuisine, it’s a classic among classics – white cut chicken (Cantonese poached chicken)

In this article, I will tell you how to make authentic poached chicken, the process is not that complicated!

White Cut Chicken may seem simple – a whole chicken boiled in water. However, it is this “simplicity” that requires the highest level of ingredients, heat, and cooking techniques to achieve the perfect state of “crispy skin, tender meat, and red bone marrow”. The essence of the dish is to preserve the chicken’s original flavor to the greatest extent possible.

Why is it called White Cut Poached Chicken?

White cut chicken, also known as white chopped chicken, began in the Qing Dynasty folk hotel. It is called “white chopped chicken” because the chicken is cooked without seasoning and then chopped as it is eaten.

A chicken is cooked without any seasoning, and when it’s cooked, it’s cut with a knife.

I started drooling uncontrollably. I remember when I first ate White cut chicken, I was still in Guangzhou. I walked into a specially decorated restaurant and boldly ordered the Guangdong specialty dish, white sliced chicken, because my Hunan flavor is stronger. When it appeared in front of me, I felt uncomfortable all over. Because it’s just something boiled in water, I can’t see any other seasoning besides the color of the chicken itself. However, it is very magical and can emit a fragrance that makes people want to eat it immediately.

Hunan chicken VS Poached chicken

Previously I wrote about Hunan Chicken，Check it out if you’re interested.

The sought after taste and cooking style:

specificities	White Cut Chicken Selection	Hunan Chicken Selection
Chicken age/meat quality	Tender Chicken: Usually used when the chicken is about 120 days old. The meat is extremely tender, firm and elastic, with moderate and evenly distributed subcutaneous fat (ensuring a smooth skin).	Mature/Old Chicken (Line Chicken/Rooster): Chickens that are 180 days old or older are usually used. The meat is relatively firm, tough, resistant to cooking and stir-frying, and has thicker muscle fibers.
Breeding method	Walker/free-range chickens are preferred. Plenty of exercise, firm and elastic meat, and plenty of flavor.	Free-range ground turkey is preferred. The amount of exercise gives the meat better texture and flavor.
Weight	Relatively small, usually around 1.5kg – 2kg, is best. Too large, and the meat will age easily.	Larger, 1.5kg – 2.5kg or even larger, is acceptable (especially for stir-fry chicken).
Fat Requirement	The requirements are high: a uniform, moderate layer of yellow fat is needed under the skin, which is the key to a smooth, oily skin.	Less demanding: too much fat tends to be greasy when stir-frying, and flavor depends largely on seasoning and cooking techniques.
Production Options	Steam, Boil	stir-fry

Remember that white cut chicken wants a younger, more tender chicken. After looking at this data, you must have insight. Congratulations, you have now completed the first step!

How to poach a chicken whole?

Wash the whole chicken and remove the giblets and hair, note here that you must remove the giblets as they are full of bacteria. The surface and inside of the chicken can be rinsed slightly with cold water to ensure cleanliness.

Bring a pot of water to a boil, making sure that the water level is enough to submerge the whole chicken for more flavor.

Add ginger chunks, scallions, cooking wine, and boil boiling water over high heat

Hold the chicken neck in hand, immerse the chicken body in boiling water, fill the abdominal cavity with hot water, and lift it up to drain the water. Repeat this action three times. This can tighten the chicken skin and evenly heat the inside and outside.

After 3 immersions, place the entire chicken completely into the pot. Ensure that the water does not pass over the chicken body.

Turn off the fire! Immediately cover the pot. This is the key! Soak the chicken in water temperature instead of boiling it continuously.

Soaking time: Soak for 30-45 minutes, depending on the size of the chicken. Use chopsticks to poke the thickest part of the chicken leg, and it will be cooked without any blood or water seeping out. Within the first 5 minutes, you can turn on low heat and slightly heat until the water surface boils, then turn off the heat and let it simmer.

Quickly remove the cooked chicken and immediately immerse it in the prepared ice water for 10-15 minutes. This step is crucial as it can instantly shrink the chicken skin, achieving a crispy texture and firm flesh. During this period, ice water can be exchanged or ice cubes can be added to maintain low temperature.

Congratulations, you have completed the second step

Is the dipping sauce important for poached chicken?

Yes, the dipping sauce is crucial for poached chicken! While the dish itself highlights the natural flavor and tender texture of the chicken, the sauce elevates the experience by adding depth and complexity. Classic options like ginger-scallion paste, soy sauce with sand ginger, or chili-garlic sauce enhance the taste, balancing freshness with savory, spicy, or tangy notes. The right sauce can transform a simple poached chicken into a memorable dish.

How is Chinese chicken cut?

Remove Head:

Use cleaver to chop off at base.

Detach Wings:

Find joint where wing meets body.

Remove Legs:

Pull leg away to expose hip joint.

Split Carcass:

Place breast-side down.

Put it on a plate.

Making White Cut Chicken Dipping Sauce

Classic Fragrant Sauce 

Ingredients :

30g ginger, finely minced

30g scallion whites, finely minced

1/2 tsp salt

4 tbsp hot peanut oil (180°C)

(Optional) 1/4 tsp sugar

Method:

Mix ginger, scallions, and salt in a bowl

Heat the oil until it emits a slight smoke

When hot oil is poured into the mixture, a strong hissing sound should be emitted

Sugar can be added to enhance freshness according to taste

Spicy Sichuan Sauce

Ingredients:

2 tbsp Sichuan chili oil with flakes

1 tbsp light soy sauce

1 tsp black vinegar

1/2 tsp sesame oil

1/4 tsp ground Sichuan pepper

1 garlic clove, grated

1 tsp toasted sesame seeds

Method:

Put all the ingredients into a bowl and stir evenly

Let it sit for 10 minutes for a more integrated flavor