Cantonese Cuisine · tested Chinese home cooking
White Cut Chicken (Bai Qie Ji) Recipe
白切鸡 Bái Qiē Jī
The ultimate test of a chef's skill – poached chicken served cold with a ginger-scallion dipping sauce. Simple ingredients, but achieving silky, tender meat with jelly-like skin requires precise technique. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 whole chicken (about 1.5kg)
- For poaching: 3 slices ginger, 3 scallions, 1 tbsp Shaoxing wine, 1 tsp salt
- Ice water bath
- For dipping sauce: 3 tbsp finely minced ginger, 3 tbsp finely minced scallions, 1 tsp salt, 1/2 cup hot oil
- Cilantro for garnish
Step-by-step instructions
Step 1
Bring a large pot of water to a boil with ginger,…
Bring a large pot of water to a boil with ginger, scallions, shaoxing wine, and salt.
Step 2
Lower the chicken into the boiling water
Lower the chicken into the boiling water. Boil for 30 seconds, then lift out. Repeat this dunking process 3 times.
Step 3
Return chicken to the pot
Return chicken to the pot. Cover and turn off the heat. Let the chicken cook in the residual heat for 30-35 minutes.
Step 4
Check if chicken is done by piercing the thigh -…
Check if chicken is done by piercing the thigh – juices should run clear. Immediately transfer to an ice water bath for 10 minutes. This gives the skin its jelly-like texture.
Step 5
Remove chicken, pat dry, and chop into serving pieces…
Remove chicken, pat dry, and chop into serving pieces through the bone.
Step 6
Mix minced ginger, scallions, and salt
Mix minced ginger, scallions, and salt. Heat oil until smoking and pour over the mixture. Stir and serve alongside the chicken.
Cook’s notes
- The off-heat cooking method is the secret to silky, tender chicken – never boil the chicken
- The ice water bath is what creates the signature jelly-like skin texture
- Chopping through the bone requires a heavy cleaver – ask your butcher to do it if needed
- The ginger-scallion oil is the soul of this dish – use premium oil for best flavor
Common questions
Can I make White Cut Chicken (Bai Qie Ji) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.