White Cut Chicken

White Cut Chicken is a test of a chef's skill using the simplest ingredients. A whole chicken is gently poached in water seasoned with ginger and scallion, then immediately plunged into an ice bath — this process keeps the meat incredibly tender and gives the skin a springy, jelly-like texture. It's chopped into pieces (bones in) and served at room temperature with a dipping sauce of minced ginger, scallions, and hot oil. The quality of the chicken itself is paramount — free-range birds are preferred for their superior flavor.

📖 History

This Cantonese dish was adopted and perfected by Shanghai chefs in the early 20th century. Shanghai's version emphasizes the springy skin texture more than the Cantonese original.