White-Cooked Chicken is a classic Chinese dish that highlights the natural flavor and tenderness of the poultry. The whole chicken is gently poached in aromatic broth until just cooked through, resulting in juicy, succulent meat. It is then cooled, disjointed, and served with a vibrant, savory sauce made from minced scallions, ginger, soy sauce, and a touch of sesame oil. This dish is perfect for family dinners or special gatherings, offering a clean, elegant presentation. The contrast between the cool, tender chicken and the warm, pungent sauce creates a balanced and satisfying meal that is both comforting and sophisticated.
White-Cooked Chicken
Description
White-Cooked Chicken is a classic Chinese dish that highlights the natural flavor and tenderness of the poultry. The whole chicken is gently poached in aromatic broth until just cooked through, resulting in juicy, succulent meat. It is then cooled, disjointed, and served with a vibrant, savory sauce made from minced scallions, ginger, soy sauce, and a touch of sesame oil. This dish is perfect for family dinners or special gatherings, offering a clean, elegant presentation.Ingredients
Directions
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Wash the chicken thoroughly inside and out, then pat completely dry with paper towels.
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Place the chicken in a large pot or kettle. Add the 3 scallion pieces and 3 ginger slices.
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Cover the chicken with cold water or broth until it is about 3/4 submerged.
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Bring the liquid to a gentle simmer over medium heat.
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Skim off any foam or scum that rises to the surface to keep the broth clear.
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Reduce heat to low, cover the pot, and let the chicken simmer for 20 minutes.
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Turn off the heat and let the chicken steep in the hot liquid for 1 hour.
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Carefully remove the chicken from the pot and let it cool slightly.
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Disjoint the chicken into serving pieces and arrange them on a platter.
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Reserve 1 cup of the poaching liquid for the sauce; save the rest for another use.
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In a small saucepan, bring the reserved 1 cup of liquid to a boil and reduce by half.
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Stir in the dark soy sauce, dry sherry, minced garlic, and rice vinegar.
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Mix the cornstarch with 4 teaspoons of water in a small bowl to create a slurry.
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Stir the cornstarch slurry into the simmering sauce and cook until thickened.
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Taste the sauce and adjust seasoning with salt if necessary.
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Remove the sauce from heat and stir in the 2 minced scallions.
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Pour the warm sauce evenly over the arranged chicken pieces.
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Drizzle sesame oil over the top just before serving.
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Serve warm or at room temperature.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 89.6kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.2g6%
- Cholesterol 33.4mg12%
- Sodium 30.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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