Photograph of the finished White cut chicken

China · Gà luộc ngâm đá da giòn Bạch chước

White cut chicken

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 3.1 lb
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ¼ cup
  • Photograph of Ice cubes Ice cubes 1.8 lb
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Bring a large pot of water to a boil with ginger and onion, then lift the chicken into the boiling water and lift it out three times to ensure even heating throughout.
  2. 2 Soak the chicken in 90-degree water for exactly 28 minutes, but do not let it boil; boiling will cause the skin to crack and the meat to become tough.
  3. 3 Immediately remove the chicken and immerse it in a basin of ice water for 10 minutes — the cold shock causes the skin to shrink into a jelly-like, crispy consistency, which is a sign of a chicken with white rot.
  4. 4 Let the chicken drain for 20 minutes, then brush sesame oil onto the skin.
  5. 5 Chop the ginger and scallions, then pour 180-degree hot oil over them to make a dipping sauce, and chop the chicken.
Start cooking