Bai Qie Ji

Bai Qie Ji — white-cut chicken — is arguably the purest expression of Cantonese cooking philosophy: the least intervention possible to reveal the finest natural flavour. The chicken is poached in barely simmering water, then shocked in ice water to create that prized pale, silky skin over tender, just-cooked meat. The genius of the dish is the ginger-scallion oil poured sizzling over the condiments at the last moment.

Serves: 4

Ingredients

Chicken:

• 1 whole free-range chicken, about 1.5kg (3.3 lb)
• 2 litres (8 cups) water
• 3cm (1 in) piece fresh ginger, sliced
• 3 spring onions, knotted
• 1 tbsp (15g) salt
• 1 tsp (5ml) sesame oil (to brush after cooking)

Ginger-scallion oil:

• 6 spring onions (scallions), white and green parts finely minced
• 30g (1 oz) fresh ginger, finely minced
• 1 tsp (5g) fine salt
• 80ml (⅓ cup) neutral oil (groundnut or rice bran)

To serve:

• Steamed jasmine rice
• Soy sauce, for dipping

Instructions

1. Bring the water to a boil with ginger, spring onions and salt. Lower the chicken in gently. Return to the gentlest possible simmer — there should be only an occasional bubble.
2. Poach the chicken for 35–40 minutes, flipping once halfway. Turn off the heat and rest in the hot water 10 minutes more.
3. Remove and immediately plunge into a large bowl of ice water for 10 minutes. This firms the skin to a silky, slightly gelatinous texture.
4. Brush the chicken all over with sesame oil. Set aside to rest at room temperature.
5. Make the ginger-scallion oil: combine the minced spring onions, ginger and salt in a heatproof bowl. Heat the oil in a small pan until just smoking, then pour over the aromatics. It will sizzle and spit dramatically — this releases the fragrance.
6. Chop the chicken Chinese-style through the bone with a cleaver, or carve Western-style. Arrange on a platter. Serve with the ginger-scallion oil, soy sauce and steamed rice.

Cook's Notes: The quality of the chicken matters enormously here — use a free-range or corn-fed bird. The dish is always served at room temperature, never hot. Leftover chicken makes an outstanding rice bowl or noodle topping.