Chinese-style White Cut Chicken

In celebration of Chinese New Year next week we decided to make some Cantonese-style White Cut chicken. This is one of the most simple but satisfying dishes to make when you don’t know what to do with that whole bird. The name “white cut” is in reference to the blonde color of the chicken when it has finished cooking. No searing and no roasting means no color! But in this preparation, that doesn't matter. The ginger scallion sauce adds some pop to the delicate flavors of the chicken and the broth, so definitely plan on making a batch of that, maybe even double it! And if you have any sauce left over, spoon some over your eggs for breakfast. 

White Cut Chicken

Serves 4

1 whole chicken

4 qts chicken stock (or water)*

1 3-inch piece of ginger, sliced

1 bunch scallions, sliced in 2 inch pieces

2 teaspoons salt

Sesame oil 

Place chicken on the counter and allow it to come to room temperature before cooking. Place all ingredients in a large pot and cover with a lid. Bring to a light simmer and cook for 1 hour. Turn heat off and let chicken cool slightly for 20 minutes in liquid before handling. Carefully pull chicken out of the liquid and let it rest on the cutting board for 15-20 minutes. Carve chicken and try to reassemble on plate (for presentation purposes only.) Drizzle broth with a little sesame oil to finish and taste for seasoning. Serve alongside the cut chicken, some steamed rice and your Ginger Scallion Sauce! 

Ginger Scallion Sauce

2 bunches scallions, sliced

1 2-inch piece of ginger, peeled and minced 

2 T soy sauce

¼ cup sesame oil 

Mix all ingredients together in a small bowl. Adjust with more soy sauce to your liking. (FYI - this sauce will get better as it sits and the flavors are allowed to mingle, so if you can, make it couple hours ahead of time)