Chinese White Cut Chicken with Ginger-Scallion Oil

Friday, February 12, 2010
Chinese White Cut Chicken with Ginger-Scallion Oil

Chinese White Cut Chicken with Ginger-Scallion Oil

One of my favorite things about Chinese home cooking is that it is often incredibly simplistic. Just a few ingredients, clean, vibrant flavors, and no fussiness.

This recipe for poached chicken with ginger-scallion oil is one of my staple dishes when I feel the need to recharge. Served over a bowl of steaming jasmine rice, it is pure comfort and nourishment. It also happens to be a common dish served at Chinese New Year celebrations or wedding banquets because of its special symbolism. The white chicken symbolizes happiness and purity, and if it is served whole, it symbolizes family as well.

I am always surprised at how flavorful this chicken is, considering all you’re doing is boiling it. However, the combination of the salt rub and the salted water infused with ginger and garlic must make one phenomenal Jacuzzi bath, because something wonderful happens to that chicken. The meat becomes tender and juicy, and the sesame oil massage adds a warm, nutty fragrance to the skin.

Hua has perfected this recipe :)

 

(Videography by Christina Robles)

The dipping sauce of minced scallion, minced and grated ginger, salt, and vegetable oil is the finishing touch. The secret to this sauce is heating the oil so that the ginger and scallion bloom with aromatic bliss. Spoon this all over some fluffy white rice, now it’s your turn to reach bliss.

Added Bonus: Save the poaching liquid (removing any scum off the surface) and the chicken carcass to make a fantastic chicken stock.

Chinese White Cut Chicken with Ginger Scallion

Chinese White Cut Chicken with Ginger Scallion

Chinese White Cut Chicken (Bok Cheet Gai)
with Ginger-Scallion Oil

Serves: 4-6

Ingredients:
1 whole chicken, 4-5 pounds
3-4 big chunks of ginger (1-inch thick), peeled and smashed
6 cloves garlic, peeled and smashed
2 tablespoons Kosher salt, plus more to season the chicken
1 tablespoon sesame oil

Dipping Sauce:
4 tablespoons scallion, minced
1 tablespoon ginger, minced
1 tablespoon ginger, grated (a Microplane is perfect for this)
1 teaspoon salt
½ cup vegetable oil

Preparation:
1. Clean the chicken inside and out, removing any innards, and pat it dry. Rub salt liberally inside and out. Allow it to sit for 1 hour.
2. Fill a large pot with water full enough to cover at least ¾ of the chicken. Bring the water to a boil with the smashed ginger, garlic, and 2 tablespoons of salt. Place the chicken in breast side up, cover, and bring to a boil. Switch it to low heat and let cook for 45 minutes.
3. Flip the chicken, cover it and cook on low heat for another 45 minutes.
4. To test if the chicken is done, insert a chopstick near the thigh. If it goes in and there is no pinkness, it’s done. To lift the bird out of the pot, slip 2 chopsticks beneath the wings and lift up.
5. Pat the bird dry and rub with the sesame oil. Allow it to cool for 30 minutes before cutting. Serve with dipping sauce.
6. Prepare the dipping sauce by heating the vegetable oil just until it starts to smoke. Pour it over the scallion, ginger, and salt, and mix together. Serve with the chicken immediately.

Print Recipe

Chinese White Cut Chicken (Bok Cheet Gai) with Ginger-Scallion Oil
 
Author:
Serves: 4-6
Ingredients
  • 1 whole chicken, 4-5 pounds
  • 3-4 big chunks of ginger (1-inch thick), peeled and smashed
  • 6 cloves garlic, peeled and smashed
  • 2 tablespoons Kosher salt, plus more to season the chicken
  • 1 tablespoon sesame oil
Dipping Sauce
  • 4 tablespoons scallion, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon ginger, grated (a Microplane is perfect for this)
  • 1 teaspoon salt
  • ½ cup vegetable oil
Instructions
  1. Clean the chicken inside and out, removing any innards, and pat it dry. Rub salt liberally inside and out. Allow it to sit for 1 hour.
  2. Fill a large pot with water full enough to cover at least ¾ of the chicken. Bring the water to a boil with the smashed ginger, garlic, and 2 tablespoons of salt. Place the chicken in breast side up, cover, and bring to a boil. Switch it to low heat and let cook for 45 minutes.
  3. Flip the chicken, cover it and cook on low heat for another 45 minutes.
  4. To test if the chicken is done, insert a chopstick near the thigh. If it goes in and there is no pinkness, it’s done. To lift the bird out of the pot, slip 2 chopsticks beneath the wings and lift up.
  5. Pat the bird dry and rub with the sesame oil. Allow it to cool for 30 minutes before cutting. Serve with dipping sauce.
  6. Prepare the dipping sauce by heating the vegetable oil just until it starts to smoke. Pour it over the scallion, ginger, and salt, and mix together. Serve with the chicken immediately.

 

23 Responses to “Chinese White Cut Chicken with Ginger-Scallion Oil”

  1. [...] simple recipe with vibrant flavors, White Cut Chicken (or as it’s called in Chinese, bok cheet gai) with Ginger-Scallion Oil is so good you’ll be [...]

  2. stacey says:

    YUM! i made the ginger scallion oil tonight without even having seen this post.

    As a side note, I finally made your granola recipe and it was awesome. I omitted nuts and added extra oats, seeds (sunflower/flax/pumpkin) pineapple and crasins.

  3. Happy Chinese New Year! This chicken looks delicious!

  4. Yum! This looks awesome. And the video was helpful. That was so fearless chicken carving.

  5. I love simple dishes with so much flavor – can’t wait to try!

  6. VirgoBlue says:

    I LOVE this recipe! Can’t wait to make it myself. Been dying another way to do whole chicken besides brining and roasting. My hubby will be extremely happy with this one. :)

  7. wow this looks delicious! can’t wait to try this at home!

  8. Cindy says:

    Looks fantastic! I enjoy asian cooking but sometimes it becomes complex with all the measuring of ingredients. This recipe look simply to make. thanks

  9. Ernie says:

    We have a Chinese foodbar in the Solomon Islands who’s owner would never give out her resipes.. It takes her like 2 mins to prepare and is very very tasty… But now, thanks to you, i can do this at home.. maybe even impress a girlfriend…. Ta…

  10. [...] winner chicken dinner! There’s no shortage of chicken dinners to choose from out there — poached chicken, glazed chicken, fried chicken…so why is this Tuscan Style Baked Chicken worth sharing?It is so [...]

  11. Andrew says:

    This recipe was fantastic and turned out exactly how I remember it when I went to China to eat it. I cooked it for about 20 min per side and that was enough, maybe because I had a smaller chicken?

  12. jen says:

    This was so yummy! I was a little skeptical at first since it doesn’t have a lot of ingredients but this dish exceeded my expectations– very flavorful! I will definitely be making this again. Should I refrigerate the leftover dipping sauce or does it stay good in room temperature? Thanks.

  13. Bertjan says:

    I am making it right now.. Chicken is in the pan far 30 min. now. So exited.

    but what do you serve along with it? Rice? Noodles?

  14. Cai says:

    I love this dish! :)

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