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Classic Cantonese White Cut Chicken with Dual Dipping Sauces

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 55 minsscheduleTotal: 75 minsoutdoor_grillBoiled
Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total

schedulePrepare in advance

  • circleChilled chicken needs to be brought to room temperature (approx. 30 mins) in advance.30min
01
Active Cooking
00:00:10
warningStay safe

Wash hands thoroughly with soap before and after handling raw poultry, and keep raw meat utensils separate from cooked foods to avoid cross-contamination. Raw poultry contains bacteria; avoid splashing water forcefully while rinsing to prevent contaminating the sink area.

Place the 1.2kg chicken on a cutting board and chop off both feet using a cleaver, cutting about 1cm below the ankle joint.

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Watch out

Chop below the joint

if cut right through the joint, meat shrinks away during cooking and exposes ugly bone

Ingredients:whole chicken
Tools:cutting boardcleaver
02
Active Cooking
00:00:35

Pull out the chicken fat (approx. 15g) inside the cavity near the tail and set aside, then reach into the cavity to clean out lungs and blood clots completely.

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Watch out

Failure to clean out internal blood clots will cause a gamey smell and make the poaching broth cloudy.

Ingredients:whole chicken
03
Preparation
00:01:40

Use kitchen shears to snip a small hole in the skin near the base of the neck into the cavity for convection water flow. Rinse chicken inside and out with water and drain.

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Watch out

If using a chilled chicken, bring it to room temperature before poaching, otherwise the outside overcooks before the inside gets done.

Ingredients:whole chickenwater
Tools:kitchen shears
04
Preparation
00:02:06

Trim ends of 60g scallions; cut 30g into sections for poaching broth and chop remaining 30g finely for sauce. Peel 45g ginger; slice 15g thinly for broth and reserve 30g.

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Watch out

Keep hand flat over ginger when slicing thinly to avoid accidental finger cuts.

Ingredients:scallionginger
Tools:chef's knifecutting board
05
Active Cooking
00:02:19

Heat a wok over low heat, add 1 tbsp vegetable oil and render 15g chicken fat until melted. Add 15g ginger slices and 30g scallion sections, stir-frying until fragrant and lightly golden.

local_fire_departmentlow heat
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Watch out

Keep heat low while rendering chicken fat

high heat will burn the fat and ruin broth flavor

Ingredients:Cooking oil (15 ml)whole chickenginger (15 g)scallion (30 g)
Tools:spatulawok
06
Active Cooking
00:02:41

Pour 1L chicken broth into the wok to boil, then transfer broth into a large deep stockpot. Add 6L water (total 7L) and 2 dried sand ginger slices. Bring broth to a rolling boil on high heat.

local_fire_departmenthigh heat, approx. 5 mins until boiling
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Watch out

Hold handles securely with heat-resistant mitts when transferring hot broth to prevent scalding.

Ingredients:Chicken Stock or Water (1000 ml)water (6000 ml)Dried Sand Ginger (2 piece)
Tools:large stockpot
07
Active Cooking
00:03:08

Keep water boiling on high heat. Holding neck, dip chicken into boiling broth for 5s, lift and drain cavity, then immerse in cold water to tighten skin. Perform '3 lifts & 3 dunks' in boiling broth: dip for 5s, lift and drain cavity water, repeat 3 times.

local_fire_departmenthigh heat
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Watch out

Always tilt chicken to drain internal water when lifting, ensuring hot broth circulates evenly.

Ingredients:whole chickenwater
Tools:mixing bowl
08
Active Cooking
00:03:56

Fully submerge chicken and gently nudge it with a spoon to release air bubbles from the cavity. Once broth reaches a gentle 'shrimp-eye' simmer, turn off heat immediately, cover with lid, and poach off heat for 45 mins.

local_fire_departmentoff heat (covered 45 mins)
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Watch out

Do not open the lid during poaching

heat loss will cause water temp to drop too fast, leaving chicken raw

Ingredients:whole chicken
Tools:lidwooden spoon
09
Active Cooking
00:05:24

Carefully remove chicken from pot; check doneness by pinching leg tendon (broken) or pricking thigh (clear juices, no blood). Transfer immediately into ice water bath for 15 mins until cool and skin shrinks crisp.

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Watch out

The whole cooked chicken is heavy and scalding hot

grip firmly when lifting to avoid dropping into hot broth

Ingredients:whole chicken
Tools:mixing bowlcarving fork
10
Preparation
00:05:48

While chicken cools, make dips: crush 30g ginger with the back of a knife into paste, place in 1st sauce bowl with 30g chopped scallions. Peel and mince 20g shallots; place 10g in 2nd sauce bowl and reserve 10g.

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Watch out

Hold knife handle securely when pounding ginger with knife back

place a damp towel under board to stop slipping

Ingredients:ginger (30 g)scallion (30 g)shallot (20 g)
Tools:Sauce Bowl
11
Active Cooking
00:06:32

Heat 4 tbsp vegetable oil in a small pan, fry reserved 10g shallot minces over low heat until golden. Strain hot oil over both sauce bowls; add fried shallots to shallot bowl. Add 30ml soy sauce and 1 tsp sand ginger powder to shallot bowl; add 10g salt, 2.5g sugar, and 2.5g chicken powder to ginger scallion bowl, mixing well.

local_fire_departmentmedium-low heat, approx. 2 mins
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Watch out

Hot oil splatters easily

pour slowly along the inner edge of the bowl to avoid splashes

Ingredients:Cooking oil (60 ml)light soy sauce (30 ml)sand ginger powder (1 tsp)Salt (10 g)sugar (2.5 g)Chicken Bouillon Powder (2.5 g)
Tools:small panfine strainer
12
Active Cooking
00:07:21

Remove chilled chicken and drain thoroughly. Place on board. Using a cleaver with a wooden mallet on the back, chop off head, neck, wings, legs, then split carcass and slice into neat strips. Arrange cleanly on a platter with dipping sauces.

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Watch out

Keep hand steady when tapping cleaver spine with mallet to avoid bone splinters or knife slipping.

Ingredients:whole chicken
Tools:wooden malletcleaverserving platter

groceryAll Ingredients

whole chicken1200 g
Cooking oil75 ml
ginger45 g
scallion60 g
Chicken Stock or Water1000 ml
water6000 ml
Dried Sand Ginger2 piece
shallot20 g
light soy sauce30 ml
sand ginger powder1 tsp
Salt10 g
sugar2.5 g
Chicken Bouillon Powder2.5 g

blenderAll Tools Needed

cutting boardcleaverkitchen shearschef's knifespatulawoklarge stockpotmixing bowllidwooden spooncarving forkSauce Bowlsmall panfine strainerwooden malletserving platter