🇨🇳 China · Food
White Cut Chicken (Bai Zhan Ji)
By eatmundo · August 3, 2026
A classic Cantonese delicacy prized for its silky skin and succulent, tender meat served with a simple aromatic dipping sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean the chicken thoroughly, removing giblets and trimming the wing tips.
- 2
Bring a large pot of water to a rolling boil, large enough to submerge the whole chicken.
- 3
Add ginger slices, scallions, cooking wine, and Sichuan peppercorns to the boiling water.
- 4
Gently lower the chicken into the water, then remove it after 10 seconds to let the cavity drain; repeat this dipping process three times to ensure even cooking.
- 5
Submerge the chicken completely, reduce heat to a bare simmer, and cook for 20 minutes.
- 6
Turn off the heat and let the chicken steep in the hot water for another 15 minutes.
- 7
Immediately transfer the bird into an ice water bath for 10 minutes to firm up the gelatinous skin.
- 8
Drain, pat dry, and brush lightly with sesame oil before chopping into uniform pieces to serve.
Frequently Asked Questions
Why is it important to dip the chicken in and out?+
This process ensures the temperature inside the cavity equalizes with the outside, preventing the chicken from being undercooked near the bones.
Should I boil it rapidly?+
No, rapid boiling toughens the skin and meat. Always keep the heat at a low simmer for the most tender texture.
How do I know when it is finished?+
Check if the juices run clear when you pierce the thickest part of the thigh with a toothpick.
Can I serve it hot?+
Traditionally, this dish is served at room temperature or chilled to emphasize the slippery, jelly-like texture of the skin.
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