CantoneseMedium 45 min serves 4

White Cut Chicken

Name: White Cut Chicken
Total time: 45 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: whole chicken (3–3.5 lb / 1.4–1.6 kg), air-chilled preferred; ginger, thickly sliced (unpeeled); scallions, white and light green parts only, tied into a bundle; rock sugar

白切鸡 · bái qiē jī

家庭快手版 · Home version: Family version uses gentle poaching and ice-water shock for tender, jiggly texture — no commercial chicken stock or MSG.

My aunt in Guangzhou’s Xiguan district taught me this when I was twelve — she’d pluck a live chicken from the market at Qingping, then simmer it just until the thigh meat released clear juice. She said, 'If the water boils, the skin tears; if it cools too slow, the meat turns gray.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy Comfort Food

Ingredients

whole chicken (3–3.5 lb / 1.4–1.6 kg), air-chilled preferred整鸡（1.4–1.6 千克），优选气冷鸡🛒 local1.5 kg
ginger, thickly sliced (unpeeled)老姜，厚片（不去皮）🛒 local80 g
scallions, white and light green parts only, tied into a bundle小葱，只取葱白及浅绿段，扎捆🛒 local100 g
rock sugar冰糖🏮 asian15 g

whole chicken (3–3.5 lb / 1.4–1.6 kg), air-chilled preferred: Use a young, plump bird — avoid frozen-thawed; skin must be taut and unblemished.

rock sugar: Substitute granulated sugar if unavailable — but rock sugar gives cleaner finish.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Rinse chicken inside and out under cold running water; pat dry thoroughly with paper towels. Tuck wings behind back and tie legs together with kitchen twine.
擦干是关键
2In a stockpot large enough to fully submerge chicken, combine 2.5 L water, ginger slices, scallion bundle, and rock sugar. Bring to a gentle simmer over medium-high heat.
水要没过鸡
3Carefully lower chicken breast-side down into hot liquid. Once surface returns to a bare simmer (small bubbles barely breaking), reduce heat to low. Cover and poach gently for 25 minutes.
全程微沸状态
🔍 Look for Low heat 25 分钟 · 25 minutes
Visual: 汤面微漾，边缘偶有细泡浮起Liquid shimmers faintly; tiny bubbles rise intermittently at edges
You know it's right when: 用竹签刺大腿肉，渗出清汁而非粉红汁Thigh meat yields clear, not pink, juice when pierced with skewer
4Turn off heat. Let chicken steep, covered, in residual heat for 15 minutes — do not lift lid.
余温焖熟
5Drain chicken and immediately plunge into an ice-water bath (3 L water + 1 kg ice) for 10 minutes. This firms skin and locks in moisture.
冰水激冷定型
🔍 Look for 10 分钟 · 10 minutes
Visual: 鸡皮呈珍珠白、绷紧；肉质按压有弹性Skin turns pearly white and taut; flesh feels springy to touch
You know it's right when: 轻叩鸡皮，发出细微‘啪’声Skin makes a faint ‘snap’ sound when lightly tapped

Tips

· Always use a thermometer: internal thigh temp should reach 72°C (162°F) after chilling.
· Serve with ginger-scallion oil (see related recipe) and light soy sauce dip.
· Leftover broth makes excellent congee base — strain and refrigerate up to 3 days.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection