{"id":7034,"date":"2025-10-09T20:10:00","date_gmt":"2025-10-09T12:10:00","guid":{"rendered":"http:\/\/fd5.b5b.myftpupload.com\/?p=7034"},"modified":"2025-10-21T17:04:57","modified_gmt":"2025-10-21T09:04:57","slug":"white-cut-chicken","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/white-cut-chicken\/","title":{"rendered":"White Cut Chicken – Chinese Poached Chicken"},"content":{"rendered":"\n

If you visit Chinese restaurant from time to time, you may know tried this white cut chicken. Although you may wonder how can this pale, glistening slices of chicken are so popular. <\/p>\n\n\n\n

As long as you take your first bite, you will understand why. The chicken is impossibly tender, almost silky. It is always served with another popular partner- Chinese scallion and ginger sauce<\/a>. The sharp, aromatic bite of fresh ginger mixed with the subtle sweetness of the scallions created the perfect contrast to the gentle chicken. You can feel the real essence of Cantonese cuisine, let the natural flavors shine.<\/p>\n\n\n\n

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The Poaching Method <\/h2>\n\n\n\n

Poaching is a very popular cooking method in Chinese cuisine. The key tip here is to control the temperature of the water. <\/p>\n\n\n\n

We will add the ingredient after the water boils and then turn off the fire or keep a very small fire to keep the temperature and let the chicken sits in the batches of hot water. This will allow a slow cooking process that can make the chicken super tender and juicy. <\/p>\n\n\n\n

Spices <\/h2>\n\n\n\n

The key tip for a successful and delicious white cute chicken is to choose a tender, young and high quality chicken. <\/p>\n\n\n\n

In order to remove the odd taste, we will use some aromatics- ginger, scallion and optionally Sichuan peppercorn. <\/p>\n\n\n\n

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Step by Step <\/h2>\n\n\n\n

Bring a large pot of water to a boiling and then add scallion, ginger and Sichuan peppercorn. <\/p>\n\n\n\n

Adding Sichuan peppercorn is not a traditional way. <\/p>\n\n\n\n

Here is the method to create that signature silky, bouncy skin. Hold the chicken and then dip the whole chicken into the boiling water three times- make sure each inch of the skin is covered. <\/p>\n\n\n\n

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After the final dip, place chicken immediately into an ice water bath. This will tighten skin perfectly.<\/p>\n\n\n\n

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Then return the chicken back, covered and use slowest fire to heat for another 5 minutes. Turn off the fire and set aside for 20 minutes. <\/p>\n\n\n\n

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Once down, transfer the chicken out and set aside until completely cooled<\/strong>. Then cut into pieces. <\/p>\n\n\n\n

I highly recommend cool down the chicken for a better cutting. First, remove the wings and drumsticks at the joints. Then cut the breast meat into even slices, and chop the remaining body parts into bite-sized pieces if you can. I am not good at cutting, so I just cut them in larger pieces. <\/p>\n\n\n\n

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If you want a prettier presentation, place the less attractive pieces and chopped body parts on the bottom layer of your serving plate. Arrange the beautiful wing and drumstick pieces on top to create an appealing presentation. <\/p>\n\n\n\n

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White Cut Chicken|Chinese Poached Chicken<\/h2>\n\t\t
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Easy Chinese poached chicken, also known as white cut chicken. Super great cold dish for summer days.<\/div>\n\t\t
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