白切鸡
Cantonese White Cut Chicken
⏱️ Prep: 10 min🔥 Cook: 35 min⏰ Total: 55 minHARD
DFNFGFLCK
🛒 Available at: Whole FoodsTrader Joe's
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 1350 g (~3 lbs) | whole chicken整鸡 | — | — |
| 56 g | fresh ginger生姜 | half sliced, half minced | — |
| 8.0 stalks | green onions葱 | — | — |
| 60 ml | neutral oil食用油 | — | — |
| 10 g | salt盐 | — | — |
Instructions
1
Poach and shock(45 min)
Bring a huge pot of water with sliced ginger to boil. Submerge chicken, return to boil, then TURN OFF heat. Cover. Let sit 35 min. Remove chicken, plunge into ice water 5 min (this sets the skin). Chop. Serve with ginger-scallion oil (minced ginger + scallions + salt, pour hot oil over).
Pro Tips for Western Kitchens
The 'off-heat poach' is the secret. Never boil the chicken — it makes the meat tough. Residual heat cooks it perfectly.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
380
Calories (kcal)
42
Protein (g)
2
Carbs (g)
22
Fat (g)
0
Fiber (g)
420
Sodium (mg)