Dinner · 60 min · chinese

White-Cut Chicken

Dinner decisions, handled: White-Cut Chicken pairs whole chicken with fresh ginger for a 60-minute Chinese dinner.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Whole chicken
• 4 oz Fresh ginger
• 6 Scallions
• 0.25 cup Light soy sauce
• 0.25 cup Peanut oil
• 2 tbsp Shaoxing wine
• 1 tbsp Salt

Steps

1. Bring a large pot of water with the wine, half the scallions, and half the ginger to a rolling boil. Lower in the chicken, return to a boil, then kill the heat, cover, and poach 30 minutes. Residual heat cooks it through without toughening the breast.
2. Lift the chicken into a bath of ice water 10 minutes. This shocks the skin tight and glossy — the snap of cold skin against warm meat is the point of the dish.
3. Mince the remaining ginger and scallions very fine and stir with 1 teaspoon of salt. Heat the peanut oil until it shimmers and pour it over the mixture; it should sizzle hard. Stir in the soy.
4. Chop the chicken through the bone into bite-sized pieces, Chinese style, and arrange on a platter.
5. Spoon the ginger-scallion oil generously over the top and serve at room temperature. No shortcuts on the dipping sauce — it is half the dish.

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