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Simple White Cut Chicken Recipe: Perfect Boiled Chicken Every Time
I had white cut chicken at a restaurant once, and the taste lingered in my mind for days. Today, I decided to try making it myself.
INGREDIENTS
Main Ingredients
- ·1 whole chicken
Additional Ingredients
- ·5 slices of ginger
- ·6-8 stalks of scallion
- ·2 gardenia fruit (yellow zhi zi)
Seasonings
- ·1/2 teaspoon salt
- ·1/2 tablespoon fish sauce
DIRECTIONS
Step 1
Preparation:
Clean the chicken, removing any feathers and innards, then rinse it well and drain. Prepare a large pot of water that can fully submerge the chicken.
Slice the ginger and scallions into pieces, and wash the gardenia fruit (yellow zhi zi) for later use.
Step 2
Add water, ginger slices, scallions, and yellow gardenia to the pot.
Step 3
Bring the water to a boil over high heat. Once boiling, grab the chicken by the neck and dip it into the pot, letting it soak for a few seconds before lifting it out. Repeat this process 3-4 times.
This helps tighten the chicken skin, making it firmer.
Step 4
Afterward, fully submerge the chicken in the water, reduce the heat to low, and simmer gently for 15-20 minutes, depending on the size of the chicken.
Step 5
Cooling:
Once the chicken is done, immediately remove it from the pot and place it into a prepared ice bath.
This step helps the chicken skin tighten and become crisp. Let it soak in the ice water for 10-15 minutes.
Step 6
Cutting the Chicken:
Once cooled, remove the chicken from the ice bath, drain off the water, and chop it into even pieces.
Step 7
Making the Dipping Sauce:
Finely chop the remaining ginger and scallions. Place them in a bowl and add salt, fish sauce, and a bit of the poaching broth. Mix well to make a dipping sauce.
Step 8
Serve the cut chicken on a plate with the dipping sauce on the side for a delicious, traditional treat.