白切雞 - Bai Qie Ji - White Cut Chicken With Ginger-Soy Dipping Sauce

White-cut chicken is a traditional Chinese preparation that calls for poaching, cutting on the bone, chilling, and serving with a flavorful dipping sauce. Chicken doesn’t have to be fried, crisp, or golden brown to be delicious.

Yield:

makes 4 to 6 servings

Ingredients

1. 3 1/2-pound chicken
2. 1/4 cup kosher salt
3. .
4. For the Poaching Liquid:
5. =====================
6. 10 cups water
7. 6 scallions, trimmed and cut in thirds
8. 1 tablespoon salt
9. 3 tablespoons sugar
10. 1-inch piece of fresh ginger, smashed (optional)
11. 1/2 cup fresh coriander / cilantro, stalks cut in half (optional)
12. 1/4 cup Chinese white rice wine (optional)
13. .
14. For the Ginger-Soy Dipping Sauce:
15. =====================
16. 2 tablespoons soy sauce
17. 2 tablespoons chicken stock or reserved poaching liquid
18. 1 tablespoon fresh ginger, peeled and minced
19. 2 tablespoons finely sliced scallions, white parts only
20. 2 teaspoons sesame oil
21. 1 teaspoon sugar

Directions

1. Wash the chicken under cold running water. Remove any excess fat and rub with about 1/4 cup of kosher salt. Rinse again under cold running water and drain.
2. In a heavy pot or dutch oven, add all of the poaching liquid ingredients and bring to a boil. Boil for about 5 minutes.
3. In a heavy pot or dutch oven, add all of the poaching liquid ingredients and bring to a boil. Boil for about 5 minutes.
4. Place the chicken in the pot and add just enough water to cover the chicken. Return to a boil. Reduce the heat to maintain a gentle simmer and cook while covered for about 30 minutes.
5. Turn off the heat and let the chicken cool to room temperature in the poaching liquid.
6. Remove the chicken from the pot, drain well, and cut into bite-sized pieces. The chicken can also be chilled — refrigerate for at least 2 hours before slicing and serving. Reserve at least 2 tablespoons of the poaching liquid for the ginger-soy dipping sauce if chicken stock isn’t available.
7. To serve, mix all of the ginger-soy dipping sauce ingredients and spoon into individual small dishes. Serve the sliced chicken slightly chilled or at room temperature.

Notes