白斩鸡

White Cut Chicken

‘White cut’ is a poaching method used all over China, where a whole chicken is cooked in a relatively short time in a water-based broth, then the heat is turned off and the retained heat carries out the remainder of the cooking.

serves 4

1.25 kg (2 lb 12 oz) chicken

2 spring onions (scallions), each tied in a knot

3 slices ginger, smashed with the flat side of a cleaver

3 tablespoons Shaoxing rice wine

1 tablespoon salt

DIPPING SAUCE

4 tablespoons dark soy sauce

1 tablespoon sugar

1 spring onion (scallion), finely chopped

1 garlic clove, finely chopped

1 teaspoon finely chopped ginger

1 teaspoon roasted sesame oil

Rinse the chicken, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the parson’s nose. Bring 1.5 litres (52 fl oz/6 cups) water to a rolling boil in a clay pot or casserole, and gently lower the chicken into the water with the breast side facing up. Add the spring onion, ginger and rice wine, return to the boil, then add the salt and simmer, covered, for 15 minutes.

Turn off the heat and leave the chicken to cool in the liquid for 5–6 hours, without lifting the lid.

About 30 minutes before serving time, remove and drain the chicken. Using a cleaver, cut the chicken through the bones into bite-size pieces.

To make the dipping sauce, combine the soy sauce, sugar, spring onion, garlic, ginger and sesame oil with a little of the cooking liquid. Divide the sauce among small saucers, one for each person. Each piece of the chicken is dipped before eating.(Alternatively, pour the sauce over the chicken before serving, but use light soy sauce instead of dark soy sauce so as not to spoil the ‘whiteness’ of the chicken.)