White Cut Chicken

Instructions

1. Prepare the chicken
   Remove any giblets from the chicken cavity. Trim excess fat from around the cavity. Rinse the chicken inside and out under cold water. Using the tip of a knife, prick the thickest part of the chicken thighs to help them cook evenly.
2. Ready the poaching liquid
   Fill a large pot (big enough to submerge the chicken completely) with enough water to cover the chicken. Add the sliced ginger, smashed white parts of green onions, Shaoxing wine, and 2 teaspoons of salt. Bring the water to a boil over high heat.
3. Poach the chicken
   Carefully lower the chicken into the boiling water, breast side up. Return the water to a boil, then immediately reduce heat to maintain a very gentle simmer. Cover the pot and simmer for 30 minutes, occasionally skimming any foam that rises to the surface. To check for doneness, insert a chopstick into the thickest part of the thigh – the juices should run clear.
4. Cool the chicken
   When the chicken is done, turn off the heat and leave the chicken in the hot broth for 10 minutes. Then carefully remove the chicken and immediately plunge it into an ice bath to stop the cooking process. This helps tighten the skin and creates the signature texture. Let the chicken cool in the ice bath for about 5 minutes.
5. Make the ginger-scallion sauce
   While the chicken cools, prepare the dipping sauce. In a small heatproof bowl, combine the minced ginger and chopped green onions. Heat the neutral oil in a small pan until it's smoking hot. Carefully pour the hot oil over the ginger and green onions (it will sizzle dramatically). Add the sesame oil, soy sauce, and a pinch of salt. Mix well and set aside.
6. Slice and serve the chicken
   Remove the chicken from the ice bath and pat it dry with paper towels. Using a cleaver or sharp knife, carefully chop the chicken through the bone into serving pieces, or debone and slice the meat. Arrange the chicken pieces on a serving platter. Drizzle a little of the reserved poaching liquid over the chicken to keep it moist. Sprinkle with the reserved chopped green onions and serve with the ginger-scallion sauce on the side.