World Flavors Cookbook

White Cut Chicken (Bai Zhan Ji)

Simple yet elegant poached chicken served with a fragrant ginger-scallion oil dipping sauce.

Cuisine: China

Ingredients

• 1 whole free-range chicken
• Ginger, scallions, salt for poaching
• Dipping sauce: Finely minced ginger, scallions, salt, hot peanut oil

Instructions

1. Poach the chicken in simmering water with ginger and scallions for 20-30 mins. Do not boil hard.
2. Once cooked, plunge into ice water to stop cooking and tighten the skin.
3. Brush skin with sesame oil. Chop into bite-sized pieces.
4. Serve with the ginger-scallion oil made by pouring hot oil over minced aromatics.