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Poached Chicken (白切鷄)

Poached Chicken (白切鷄)

白切鷄, or Poached Chicken, is a classic Cantonese dish known for its simplicity and the flavor of the chicken itself. The chicken is poached in water with ginger and scallions, resulting in tender, juicy meat and a flavorful broth. The dish is typically served with a ginger and scallion oil sauce. Here's how you can prepare 白切鷄 at home.
Course Main Course
Cuisine Chinese


For the Chicken:

  • 1 whole chicken about 1.2 to 1.5 kg
  • 1 bunch of green onions cut in half
  • 2-3 slices of ginger
  • Salt for rubbing the chicken
  • Enough water to cover the chicken in a pot

For the Ginger and Scallion Oil:

  • 1/2 cup finely chopped green onions
  • 2 tablespoons grated ginger
  • 1/2 cup of oil
  • Salt to taste


Prepare the Chicken:

  • Clean the chicken and remove any innards. Pat it dry with paper towels.
  • Rub the entire chicken with a handful of salt to exfoliate the skin. Rinse off the salt and pat dry again.

Poach the Chicken:

  • Fill a pot large enough to hold the chicken with water. Add the green onions and ginger slices to the water, then bring it to a boil.
  • Gently lower the chicken into the pot, breast side up. Ensure it is completely submerged.
  • Bring the water back to a gentle boil, then reduce the heat to a simmer.
  • Poach the chicken for about 40-50 minutes, depending on the size.

Check for Doneness:

  • Check if the chicken is done by inserting a thermometer into the thickest part of the thigh. It should read 75°C (165°F). Alternatively, pierce the thigh; the juices should run clear.

Cool the Chicken:

  • Once the chicken is cooked, remove it from the pot and immediately plunge it into ice water for a few minutes to stop the cooking process and tighten the skin.

Prepare the Ginger and Scallion Oil:

  • Heat the oil in a small pan until hot but not smoking.
  • Combine the chopped green onions, grated ginger, and a pinch of salt in a heat-proof bowl.
  • Pour the hot oil over the green onion and ginger mixture and stir well.

Carve the Chicken:

  • Remove the chicken from the ice water and pat dry.
  • Carve the chicken into pieces, arranging them on a serving platter.


  • Serve the poached chicken with the ginger and scallion oil on the side.
  • The chicken can also be served with the broth it was cooked in, seasoned with a little salt.

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