White Cut Chicken (Báiqiē Jī)
白切鸡 Báiqiē JīSay it: bye-cheh jee
White cut chicken is a classic Cantonese dish from Guangdong province. A whole chicken is gently poached in water until just cooked, keeping the meat incredibly tender and the skin silky. It is served at room temperature with a fragrant ginger-scallion oil and usually a soy-based dipping sauce. The dish highlights the pure flavor of the chicken and is a staple at Cantonese family meals, festivals, and dim sum restaurants, especially during warmer months when lighter dishes are preferred.
White Cut Chicken (Báiqiē Jī)
白切鸡, Báiqiē Jī
Pronounced bye-cheh jee
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Ginger-Scallion Oil
Dipping Sauce
Method
Bring the water, scallions, smashed ginger, salt, and Shaoxing wine (if using) to a boil in a large pot that can comfortably hold the chicken.
Carefully lower the whole chicken into the boiling water breast-side up. Return to a boil, then immediately reduce to a gentle simmer. Cover and cook for 18–22 minutes depending on size.
Turn off the heat and let the chicken sit in the hot liquid, covered, for another 10–15 minutes until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
Prepare a large bowl of ice water. Gently lift the chicken from the pot, drain, and plunge it into the ice bath for 5 minutes to stop the cooking and tighten the skin.
Remove the chicken, pat dry, and rub the outside lightly with a little sesame or neutral oil for shine. Let it cool to room temperature.
While the chicken cools, make the ginger-scallion oil: place the minced scallions, ginger, and salt in a heatproof bowl. Heat the oil until it is very hot (about 350°F / 175°C) and carefully pour it over the mixture. It will sizzle and become fragrant. Stir and set aside.
Mix the dipping sauce ingredients together in a small bowl and adjust seasoning to taste.
Carve the chicken into bite-sized pieces using a cleaver, keeping the bone in. Arrange on a platter.
Serve the chicken at room temperature with the ginger-scallion oil and dipping sauce on the side.
Regional variants
Some families add a few slices of sand ginger (galangal) to the poaching liquid for extra fragrance. In modern versions, the chicken is sometimes chilled and served cold, or the dipping sauce may include chili oil for heat.
Cook's notes
- Do not overcook the chicken; the residual heat after turning off the stove gently finishes the cooking and keeps the meat juicy.
- Use a whole chicken with skin on for the traditional silky texture; the skin is considered the best part by many Cantonese cooks.
- The poaching liquid can be strained and saved as a light chicken broth for another use.
Serve with
Steamed rice, blanched Chinese greens such as gai lan, and a light soup made from the poaching broth.
Make ahead and storage
The chicken can be poached and refrigerated up to 1 day ahead. Bring to room temperature before serving. Ginger-scallion oil keeps in the fridge for 3 days.
