White Cut Chicken
白斩鸡
White Cut Chicken — CantoneseGuangzhou home cooking.
Ingredients
- bone-in, skin-on chicken thighs and drumsticks
- fresh ginger
- scallions
- water
Instructions
- Rinse chicken pieces under cold water. Place in a large pot with ginger slices, scallion lengths, and cold water to cover by 5 cm. (Water is clear and cold; chicken fully submerged.)
- Bring to a gentle simmer over high heat, then immediately reduce to low. Skim off any gray foam that rises to surface. (Tiny bubbles break softly at surface; no rolling boil.)
- Cover and poach gently for 25 minutes. Do not stir or lift lid unnecessarily. (Surface barely trembles; steam escapes only from lid edge.)
- Turn off heat. Let chicken rest in hot liquid, covered, for 15 minutes. (Liquid remains steaming but not bubbling.)
- Carefully remove chicken and submerge immediately into a large bowl of ice water for 10 minutes. Drain and pat dry thoroughly. (Skin turns glossy and taut; flesh feels firm but yielding.)
