Juicy poached chicken served with a fragrant ginger scallion oil.

How To make Cantonese White Cut Chicken | 白切鸡姜葱酱

Today we will be making poached chicken with ginger onion dipping sauce. Also known as bai qie ji (白切鸡) which means white cut chicken. Normally a whole chicken is used to make cantonese poached chicken, but today in my recipe I will be using chicken quarters and chicken breast to make this yummy poached boneless chicken with ginger onion dipping sauce

To get the nice juicy chicken we will be poaching chicken. It will be served with a simple ginger scallion oil/ Ginger spring onion sauce. This cantonese poached chicken recipe is one of my favorite chicken dishes. This ginger onion dipping sauce is very fragrant and pairs perfect with the cantonese boiled chicken

Scroll down to check out the ingredients needed for the Poached Chicken With Ginger Scallion Oil with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

White Cut Chicken | 白切鸡 - 姜葱酱

Poached Chicken & Ginger Scallion Sauce | Ingredients

✿ Chicken
✿ Ginger
✿ Spring Onion
✿ Salt
✿ Oil

Poached Chicken & Ginger Scallion Sauce INSTRUCTIONS | Click here for the recipe video

Poached Chicken

For the poached chicken you can use whole chicken or any of your favorite chicken part. For mine I used chicken quarter leg and chicken breast
Optional: Remove excess bone and fat if preferred.

In a pot add 2 liter water, piece of ginger and 1 spring onion. Bring the water to a boil Once boiling add the chicken. Bring it slowly to a boil again (medium heat). When it starts to boil turn down the heat to LOW. Let the chicken simmer for 10 minutes. After 10 minutes turn OFF the heat. Leave the chicken in the water for 10 - 15 minutes. Then put the chicken in an ice water bath.
* Time is not for a whole chicken! If using whole chicken time will vary between 30 - 40 min.

Ginger Scallion Oil

For the ginger scallion oil peel the ginger and mince with a food processor or chop it in small pieces. Repeat with the spring onion.




Ratio ginger and spring onion depend on personal preferences. Usually for mine I use 1:1 ginger and spring onion.




Add desired amount of ginger & spring onion to a heat proof boil. Add salt to taste. Heat up oil until hot.
Slowly pour the hot oil over the ginger & spring onion mix.
Stir occasionally until it’s covered with oil.
If you prefer it less oily, add less oil. ✿◕ ‿ ◕✿

Cut up the chicken and serve it with rice and ginger - scallion oil!

TIPS & NOTES
✿ Depending on the size of chicken the poaching time might differ.
✿ Place chicken in cold water bath after poaching.
✿ Adjust ginger scallion oil to personal preferences. Usually I use 1:1 ratio for ginger and scallion.

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