White Cut Chicken

白斩鸡

White Cut Chicken — a Cantonese Chinese recipe made with bone-in, fresh ginger, ready in about 45 minutes. Step-by-step instructions with photos.

Ingredients

• bone-in, skin-on chicken thighs and drumsticks
• fresh ginger
• scallions
• water

Instructions

1. 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.)
2. Bring to a gentle simmer over high heat, then immediately reduce to low. Skim off any gray foam that rises to surface.
3. Cover and poach gently for 25 minutes. Do not stir or lift lid unnecessarily.
4. Turn off heat. Let chicken rest in hot liquid, covered, for 15 minutes.
5. Carefully remove chicken and submerge immediately into a large bowl of ice water for 10 minutes. Drain and pat dry thoroughly.