Comments on: White Cut Chicken – Chinese Poached Chicken

By: Kevin

Kevin — Wed, 29 Oct 2025 19:23:05 +0000

I love this recipe! I’ve had it many times over the years but it never made it into my home repertoire….until now. Great recipe, easy technique and delicate flavors, the texture of the chicken is tender and perfect.

Elaine, what do you like to serve with this dish when you prepare it for your family?

Thanks for sharing your recipes and ideas with us!

By: Diane

Diane — Wed, 29 Oct 2025 18:55:45 +0000

this is THE best way to cook a chicken. I like to get small, organic chickens for this dish.

By: Elaine

Elaine — Mon, 13 Feb 2023 10:53:39 +0000

In reply to Jeng. Soaking in ice water will make the skin much smoother and at the same time, prevent the chicken from overcooked by the remaining heat.

By: Jeng

Jeng — Mon, 13 Feb 2023 06:08:49 +0000

In reply to Elaine. Hi! Thanks for your recipe. Want to try it out. May I ask why the chicken needs to be soaked in ice water?

By: Cary

Cary — Fri, 12 Aug 2022 18:22:17 +0000

I love this way of poaching chicken it always comes out moist and tender, thereafter I use the meat to make a stew. Much easier than cutting up raw chicken, but I do remove and cook the breast meat separately.

By: Dani

Dani — Fri, 24 Dec 2021 09:17:04 +0000

Amazing!

By: Elaine

Elaine — Fri, 07 May 2021 00:43:45 +0000

In reply to Nancy Valois. Nancy, Star anise can be used but not necessary for white cut chicken.

By: Nancy Valois

Nancy Valois — Wed, 07 Apr 2021 18:48:56 +0000

I believe the missing ingredient in this dish of yours would be Star Anise….

By: Elaine

Elaine — Tue, 16 Apr 2019 12:21:22 +0000

In reply to Zosia. Zosia, No, re-heating sounds not a good idea since it make the chicken meat slightly overheated. If you really are in hurry, check this steamed version. You can make preparation by marinating the chicken and then steam it before serving.