Best White Cut Chicken With Scallion Ginger Sauce Recipes

BAI QIE JI (WHITE CUT CHICKEN)

Bai Qie Ji (White Cut Chicken) image

Bai qie ji (which translates to white cut chicken in Mandarin) originated in southern China and is made year-round as an easy and healthy dish. In Cantonese families, this classic poached chicken is typically made for Chinese New Year reunion dinner because it is simple to cook, results in succulent chicken and pairs well with the other dishes in the holiday dinner. The chicken is briefly lifted out of the water after the initial boil to ensure that the temperature of the water around the chicken is equal, both inside and out, resulting in an evenly cooked chicken with juicy and tender meat. This recipe features a traditional carving method--we leave the breast and rib bones with the breast meat and cut the leg quarters through the bone into 3/4-inch pieces. A meat cleaver helps chop through the bones, but a long and heavy chef's knife can also do the trick. Bai qie ji is usually paired with a soy sauce dipping sauce when made at home, but we've paired ours with a scallion-ginger sauce, a typical accompaniment in restaurants.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons kosher salt
1-inch piece ginger, peeled and sliced into 5 coins
1 scallion, cut in half
One 3- to 4-pound organic whole chicken, at room temperature and trimmed of any excess fat
Scallion-Ginger Sauce, recipe follows, or soy sauce, for serving
3 tablespoons finely chopped ginger
2 scallions, trimmed, white and green parts finely chopped (2 1/2 tablespoons)
Kosher salt
1/4 cup neutral oil, such as vegetable or canola oil
1/4 teaspoon granulated sugar
Freshly ground white pepper

Steps:

Bring 4 quarts of cold water to a boil in a 7-quart Dutch oven. Add the salt, ginger and scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil. Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings, being careful not to tear the skin, so that all the water drains from the cavity; do not use tongs to lift the chicken as they can easily tear the skin. This step allows for any cold water still in the cavity to drain and ensures even cooking, inside and out. Lower the chicken back into the water. Bring the water back up to a boil and reduce the heat to low for a gentle simmer. Cook, covered, until the juices run clear when cut in between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
Transfer the chicken to the bowl of ice water breast-side down and let cool, flipping halfway through, for about 10 minutes. Remove the chicken, letting the excess water drip off. (Submerging the chicken in an ice bath, not only stops the cooking so that it doesn't overcook, but also helps to firm the meat and gives the skin a crispness that couldn't be achieved otherwise.)
Carve the chicken using a meat cleaver or large heavy chef's knife: start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters into roughly 3/4-inch pieces. Place the leg pieces in the lower half of the plate. Cut off the wings and drumettes and place right above the leg pieces. Cut the breastbone in half and remove the spine. Chop the breast into 3/4- to 1-inch pieces starting at the tapered end; transfer the breast pieces to the plate on top of the leg pieces.
Serve with a small bowl of Scallion-Ginger Sauce for dipping or plain soy sauce.
Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper.

WHITE CUT CHICKEN WITH SCALLION GINGER SAUCE

White Cut Chicken with Scallion Ginger Sauce image

The chicken is so moist. The dipping sauce is great. Can serve the chicken warm or cold with rice or noodles.

Provided by barbara lentz

Categories Chicken

Time 30m

Number Of Ingredients 17

Ingredients

FOR THE CHICKEN
1 whole chicken
1 bunch scallions cut in half
6 slice 1/4 inch thick ginger
6 clove garlic
14 c water
1 Tbsp salt
1 Tbsp toasted sesame oil
SCALLION GINGER SAUCE
1 bunch bunch scallions white and pale green parts only chopped
3 Tbsp soy sauce
2 Tbsp mirin
4 Tbsp canola oil
1 Tbsp grated ginger
2 clove garlic minced
GARNISH
1/2 c cilantro chopped

Steps:

1. Rinse the chicken and pat dry. Stuff the cavity with the scallions, ginger, and garlic. Bring the water and salt to a boil. Place the chicken breast side down. Try to cover most of the chicken with the water adding a little more if needed. Reduce heat to a simmer cover the pot and simmer 20 minutes.
2. Remove from heat and let sit covered for 30 minutes. Turn the chicken over and let stand 15 more minutes. Place ice in a large bowl. Remove the chicken from the pot, discard the scallions, ginger, and garlic in the cavity and place in ice bath for 10 minutes.Turning after 5 minutes. Move to cutting board and rub the sesame oil over the skin.
3. For the sauce Place the oil in a hot pan. Carefully add the ginger and garlic and cook 30 seconds. Add the scallions, soy sauce, mirin. cook until the scallions are wilted.
4. Serve the chicken with the sauce over top or as a dipping sauce. Garnish with cilantro.