dinner · dairy-free · gluten-free
Bai qie ji (white cut chicken)
Cantonese whole chicken gently poached until silky, ice-bathed for gelatinous skin, served with ginger-scallion oil.
- Time
- 75min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Rub chicken with salt; bring a pot of water with ginger and scallions to a boil.
-
2
Dip the chicken in and out 3 times to even the temperature, then submerge.
-
3
Simmer gently 10 minutes, cover and turn off heat 30–35 minutes until 74°C (165°F) at the thigh.
-
4
Plunge into ice water 15 minutes; brush skin with a little oil.
-
5
Chop and serve with ginger-scallion oil (made by pouring hot oil over ginger, scallion and salt).
