Photograph of the finished Bai qie ji (white cut chicken)

China · Gà luộc xé phay Quảng Đông

Bai qie ji (white cut chicken)

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 2.6 lb
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Bring a large pot of water to a boil with sliced ginger and scallions, then immerse the whole chicken completely in the water.
  2. 2 Bring to a boil again, then reduce heat and let the chicken soak for 25 minutes, being careful not to let the water boil vigorously.
  3. 3 Remove the chicken from the boiling water and immediately place it in a bowl of ice water for 10 minutes to make the skin crispy and the meat firm.
  4. 4 Crush ginger and scallions with salt, pour hot cooking oil over them to make a dipping sauce, and add sesame oil and soy sauce.
  5. 5 Cut the chicken into bite-sized pieces, arrange them on a plate, and serve with ginger and onion dipping sauce.
Start cooking