What is white cut chicken (bai qie ji) and where does it come from?

White cut chicken, known in Chinese as bai qie ji, is a Cantonese poached whole chicken served with a ginger–scallion or soy-based dipping sauce. The method gently cooks the bird in simmering water to keep meat tender and skin smooth, producing a clean, mild flavor that highlights high-quality poultry. It originated in southern China and is a staple at family meals and banquets; its simple technique has spread widely because it delivers tender, juicy chicken with minimal seasoning.

How do I make white cut chicken at home (step-by-step)?

To make white cut chicken: choose a young whole chicken (about 3–4 lb/1.4–1.8 kg). Rinse and pat dry, stuff the cavity with smashed ginger and a few scallion stalks. Cover with cold water in a pot, bring to a gentle boil, then lower to a bare simmer. Cook 20–25 minutes for a 3–4 lb bird, then remove from heat and let sit, covered, for 10–15 minutes. Transfer to an ice bath for a few minutes to tighten the skin, then chop. Check internal temperature at the thickest thigh reaches 165°F (74°C). Link to a full recipe or sauce page for exact measurements.

How can I tell if white cut chicken is fully cooked without a thermometer?

Check doneness by these cues: pierce the thickest part of the thigh—juices should run clear, not pink; the meat near the bone should no longer look raw; and the drumstick should move loosely at the joint and wobble when twisted. After removing from the pot, let the chicken rest 10–15 minutes; residual heat continues cooking. If in doubt, cut into the thigh to inspect the color. For safety and consistency, a meat thermometer is recommended when available.

How long can I keep leftovers and what’s the best way to reheat white cut chicken?

Store leftover white cut chicken in an airtight container in the fridge for 3–4 days or freeze up to 2 months. To reheat gently, steam pieces for 6–10 minutes until warmed through or warm in a low oven (300°F/150°C) wrapped in foil with a splash of broth to prevent drying. Avoid high-heat microwaving that dries the meat. White cut chicken is also excellent served cold or at room temperature in salads or rice dishes.

White Cut Chicken Ginger Scallion Sauce Authentic Recipe

Name: White Cut Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: – 1.8 kg (4 lb) whole chicken for juicy meat and smooth skin; – 50 g (about 3 tbsp) fresh ginger for infusing the poaching liquid with warm, aromatic notes; – 6 stalks (about 60 g) scallions (green onions) for adding a fresh, oniony depth; – 15 g (1 tbsp) salt for seasoning the water; – 3 to 4 L (12 to 16 cups) water for creating the simmering bath; – 60 ml (4 tbsp) light soy sauce for providing a savory umami base; – 15 ml (1 tbsp) toasted sesame oil for adding a nutty richness; – 1 clove (about 5 g) garlic for bringing a subtle sharpness; – 15 ml (1 tbsp) chili oil for giving a gentle heat; – firm tofu or seitan for mimicking white cut chicken texture; – gluten-free tamari for replacing light soy sauce

Ingredients

– 1.8 kg (4 lb) whole chicken for juicy meat and smooth skin

– 50 g (about 3 tbsp) fresh ginger for infusing the poaching liquid with warm, aromatic notes

– 6 stalks (about 60 g) scallions (green onions) for adding a fresh, oniony depth

– 15 g (1 tbsp) salt for seasoning the water

– 3 to 4 L (12 to 16 cups) water for creating the simmering bath

– 60 ml (4 tbsp) light soy sauce for providing a savory umami base

– 15 ml (1 tbsp) toasted sesame oil for adding a nutty richness

– 1 clove (about 5 g) garlic for bringing a subtle sharpness

– 15 ml (1 tbsp) chili oil for giving a gentle heat

– firm tofu or seitan for mimicking white cut chicken texture

– gluten-free tamari for replacing light soy sauce

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Mise en place and chicken prep. Rinse the 1.8 kg (4 lb) whole chicken inside and out under cold water. Pat dry thoroughly with paper towels. Stuff the cavity loosely with a few slices of the peeled ginger and split scallions. Tie the legs together with kitchen twine to close the cavity. This keeps flavors inside during poaching and helps the skin smooth out. Sprinkle 15 g (1 tbsp) salt over the chicken.

2-Second Step: Set up the poaching pot. Choose a large stockpot that fits the chicken snugly. Add the remaining sliced ginger (50 g total) and split scallions (6 stalks). Place the chicken breast-side up in the pot. Pour in 3 to 4 L (12 to 16 cups) cold water to fully cover by 2.5 cm (1 inch). This cold start prevents rubbery skin in your Cantonese poached chicken.

3-Third Step: Bring to a gentle simmer. Set the pot over medium-high heat. Watch for small bubbles around the edges, not a rolling boil. Once simmering, reduce heat to low. Cover partially and poach gently for 35 to 45 minutes for a 1.8 kg bird. Check internal temperature at the thickest thigh part reaches 75°C (165°F). The skin will smooth, and meat turns tender. Avoid hard boiling to keep the white cut chicken juicy.

4-Fourth Step: Rapid ice bath cool-down. Prepare an ice bath in a large bowl or sink with ice water. Lift the chicken carefully with tongs, reserving some poaching liquid if desired for soup. Plunge into the ice bath for 5 to 10 minutes. This stops cooking instantly, firms the skin to a glossy finish, and locks in moisture. Drain and pat dry.

5-Fifth Step: Chop and make the sauce. Place the cooled chicken on a cutting board. Use a cleaver or sharp knife to chop into bite-sized pieces through bones, traditional style for white cut chicken. How to slice white cut chicken for serving: Start at the neck, halve lengthwise, then section into drumsticks, thighs, wings, and breast pieces. For dad’s ginger scallion sauce recipe from a Chinese chef, finely mince 3 to 4 scallions and 2.5 cm (1 inch) fresh ginger. Sprinkle 1/4 to 1/2 teaspoon salt over them. Heat 2 tablespoons neutral oil until smoking, pour over aromatics to sizzle and release flavors. Stir in 1 tablespoon light soy sauce and 1 teaspoon toasted sesame oil. Mix with the provided optional sauce ingredients: 60 ml (4 tbsp) soy, 15 ml (1 tbsp) sesame oil, minced garlic, and optional chili oil. Let sit 5 minutes. Drizzle over chopped chicken or serve on side.

6-Final Step: Serve immediately. Arrange pieces on a platter, garnish with fresh scallions. Pair with steamed rice or veggies. This best method to poach chicken for white cut chicken yields simple ginger scallion sauce perfection. Total time: about 1 hour. Adapt for dietary needs by using subs in the next section.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🐔 Use the highest quality whole chicken you can find – the simplicity of this dish means the quality of the chicken really shines through
❄️ The ice bath step is essential for achieving the signature smooth, gelatinous skin that white cut chicken is famous for – don’t skip it!
🌡️ Use a meat thermometer to check doneness – overcooking will make the meat tough and dry, while undercooking is unsafe

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Poaching
Cuisine: Chinese
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 serving (1/4 of chicken)
Calories: 280
Sugar: 1 g
Sodium: 680 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0.1 g
Carbohydrates: 2 g
Fiber: 0.5 g
Protein: 35 g
Cholesterol: 105 mg