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白切雞 - White Cut Chicken
After posting a recipe for ginger and kaempferia galanga dipping sauce, I couldn’t resist not posting a recipe for 白切雞, or white cut chicken. This is one of the simplest way to cook a chicken, a pot of boiling water, some scallion and ginger, and a sesame oil and salt rub, that’s it. You start by cleaning the chicken, then stuff scallion and ginger in the chicken cavity. Boil a pot of water, then simmer the chicken until fully cooked. Drain the chicken, and brush it with a mixture of sesame oil and salt. That’s it, then you just need to let the chicken cool slightly before carving it up.
白切雞 - White Cut Chicken
White cut chicken is tender and delicious, but quite bland as is. That is why it is always served with a dipping sauce. I highly recommend either ginger and kaempferia galanga dipping sauce, or garlic and chili sweet sauce, both goes really well with the chicken.
白切雞 - White Cut Chicken
Ingredients
- 1 whole chicken, about 1 1/2 kilogram
- 2 scallions
- 2 inch ginger, peeled and bruised
- 1 1/2 teaspoon sesame oil
- 1/2 teaspoon salt
- Suggested dipping sauce
- ginger and kaempferia galanga dipping sauce
- garlic and chili sweet sauce
Instructions
- Stuff scallions and ginger inside the chicken cavity.
- Boil a pot of water and gently lower the chicken into the pot, breast side down. Once the water boils again, reduce heat, cover the pot, and simmer for 10 minutes.
- Turn the chicken so the breast side is now up, then cover again, and simmer for another 15 minutes.
- Turn off heat, and let the chicken soak in the hot water for another 10 minutes.
- Remove the chicken from the pot, then brush the entire chicken with a mixture of sesame oil and salt. Let it cool to room temperature then carve the chicken. Serve with some dipping sauce of your choice.
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