If you’ve ever dined at a traditional Cantonese banquet or visited Hong Kong, chances are you’ve seen a platter of glistening pale chicken slices served cold, alongside a bowl of fragrant dipping sauce. That’s the legendary White Cut Chicken, or “Bai Qie Ji” (白切鸡) — one of the purest and most elegant Chinese chicken dishes.
Unlike fried or roasted recipes, this dish celebrates the natural flavor and tenderness of chicken, subtly enhanced by ginger, scallion, and sesame oil. It’s proof that simplicity can be sublime when executed with care.
🏮 What is White Cut Chicken?
White Cut Chicken (Bai Qie Ji) is a Cantonese-style poached chicken dish known for its smooth, silky skin and juicy meat. The chicken is gently poached in hot water, then immediately cooled in ice water to tighten the skin and lock in moisture.
It’s typically served at room temperature or slightly chilled, sliced neatly with bones on, and accompanied by a ginger-scallion dipping sauce. The flavor is mild yet rich — truly a celebration of freshness and technique.
🍗 Ingredients You’ll Need
🐔 For the Chicken:
Whole chicken – 1 (about 1.2 to 1.5 kg)
Salt – 1 tbsp🧂 For the Ice Bath:
Cold water – enough to submerge chicken
Ice cubes – 3 cups🌿 For the Ginger-Scallion Sauce:
Fresh ginger – 3 tbsp, finely minced or grated
Scallions (green onions) – 3 tbsp, finely chopped🔪 Step-by-Step Cooking Instructions
Step 1: Clean and Season the Chicken
Rinse the chicken thoroughly under cold running water.
Rub the entire chicken (inside and out) with 1 tbsp salt — this tightens the skin and removes any odor.Step 2: Prepare the Poaching Broth
Fill a large pot with enough water to fully cover the chicken.
Add ginger slices, scallions, and Shaoxing wine.Step 3: Poach the Chicken Gently
Lower the chicken into the simmering water breast side down.
Bring back to a gentle simmer (do not let it boil hard).💡 Chef’s Tip: Use a thermometer to check internal temperature — it should reach 165°F (74°C) at the thickest part.
Step 4: Shock the Chicken in Ice Water
Prepare a large bowl of ice water.
Carefully transfer the chicken into it immediately after poaching.This step gives the skin a firm, jelly-like texture and stops further cooking.
Step 5: Chop and Plate
Remove chicken from ice water and pat dry.
Using a sharp cleaver, chop into serving pieces (traditionally bone-in).Step 6: Make the Ginger-Scallion Dipping Sauce
In a heatproof bowl, combine minced ginger, scallions, and salt.
Heat oil until almost smoking, then pour it over the mixture.🍽️ Serving Suggestions
Serve White Cut Chicken:
At room temperature or slightly chilled
With ginger-scallion dipping sauce on the side💡 Bonus Tip: You can drizzle a little soy-sesame dressing over the chicken for modern plating.
🧠 Pro Tips for Perfect Bai Qie Ji
🕒 Preparation & Cooking Time
| Step | Time |
|---|---|
| Preparation | 15 minutes |
| Poaching & Cooling | 50 minutes |
| Total | 1 hour 5 minutes |
🍜 Nutritional Information (Per Serving)
Calories: 330 kcal
Protein: 30g❤️ Why You’ll Love This Recipe
Clean, natural chicken flavor
Tender, juicy texture with silky skin🌏 Cultural Insight
In Cantonese cuisine, White Cut Chicken is more than just food — it’s a symbol of purity and celebration. It’s often served during festivals, weddings, and family gatherings. In Hong Kong, it’s part of the classic “Chicken Trio” platter at roast shops, sitting proudly alongside soy sauce chicken and roast duck.
The dish’s simplicity allows every ingredient — from the tender meat to the golden oil and fragrant sauce — to speak for itself.
🧧 Final Thoughts
White Cut Chicken (Bai Qie Ji) showcases the beauty of Chinese culinary philosophy — letting natural flavors shine with minimal interference. It’s elegant, aromatic, and deeply satisfying. Once you master the gentle poaching method, you’ll find yourself making this dish again and again.
 Recipe | Authentic Cantonese Poached Chicken with Ginger Scallion Sauce){kind=link}
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