White Cut Chicken (白切鸡)
A white cut chicken recipe that produces juicy tender chicken with silky skin, served with a fragrant ginger scallion sauce.
White cut chicken, or Bai Qie Ji (白切鸡), is the epitome of simplicity and elegance in Shanghainese cuisine. With just a few aromatics and some slow poaching, this dish lets the natural flavor of the chicken shine. It’s a dish that’s easy enough to prepare for your weeknight dinner, but elevated enough for festive occasions.
A whole chicken is poached gently in a broth with a handful of aromatics until just cooked through, then chilled to firm up the skin and meat. It’s typically served cold or at room temperature, chopped into neat pieces, and paired with a ginger-scallion dipping sauce. The result is tender, juicy meat with silky, almost jelly-like skin—a texture beloved in Chinese cuisine.
- 1 whole chicken (under 3 lbs)
- 2 teaspoons sea salt
- 1/4 cup Shaoxing wine
- 6 scallions , halved
- 3 ” ginger , sliced
- 8 cloves garlic
- 1 tablespoon toasted sesame oil
- 4 scallions , sliced
- 3 tablespoons minced ginger
- 1/2 teaspoon chicken bouillon
- 1 tablespoon light soy sauce
- 1/8 teaspoon sugar
- 4 tablespoons peanut oil