Bai Qie Ji (White Cut Chicken)

Ingredients

• 1 whole chicken
• 4 slices ginger
• 3 scallions
• 8 cups water
• 2 tbsp ginger, minced, for sauce
• 2 scallions, minced, for sauce
• 3 tbsp vegetable oil
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• Salt, to taste

Instructions

1. 1Bring water to a boil with ginger slices and scallions.
2. 2Lower the whole chicken into the pot, breast side down, and return to a boil, then reduce heat to a bare simmer.
3. 3Poach gently for 30-35 minutes, then turn off the heat and let the chicken sit in the hot water for another 15 minutes to finish cooking.
4. 4Remove the chicken and plunge immediately into ice water to firm the skin, then drain.
5. 5Heat oil until just smoking and pour over the minced ginger and scallions to make a fragrant oil sauce, then stir in soy sauce and sesame oil.
6. 6Chop the chicken into pieces through the bone and arrange on a platter.
7. 7Serve at room temperature with the ginger-scallion sauce for dipping.

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