Plain Chinese chicken is known as “White Cut Chicken” (白切雞 in traditional Chinese or 白切鸡 in simplified Chinese). In Mandarin, it’s pronounced as “bái qiē jī,” while in Cantonese it’s called “baak6 cit3 gai1.” This simple yet flavorful dish is a staple in Southern Chinese cuisine, particularly in regions like Guangdong, Hong Kong, and Fujian.
What Makes White Cut Chicken Special?
Unlike many Chinese chicken dishes that are known for complex seasonings or stir-frying techniques, White Cut Chicken stands out for its simplicity. The name literally translates to “white cut chicken,” referring to its pale appearance and the simple cutting of the poached meat.
The beauty of this dish lies in its minimalist preparation that highlights the natural flavor of quality chicken, It’s a perfect example of how Chinese cuisine can elevate simple ingredients through thoughtful cooking techniques
How White Cut Chicken is Prepared
The preparation method is deceptively simple
- The whole chicken is typically salt-marinated
- It’s gently poached in water or chicken broth with ginger
- Sometimes additional aromatics like scallions or star anise are added
- The heat is turned off when the water boils, allowing the chicken to cook in residual heat
- The chicken is often cooled before being cut into serving pieces
What makes this technique special is how it keeps the chicken skin nearly white while ensuring the meat remains juicy and tender. Traditional versions may be served slightly “rare” with pinkish blood near the bones, though this style is less common in restaurants today.
Serving and Accompaniments
White Cut Chicken is typically served with a special condiment called “geung yung” (薑蓉), made from:
- Finely minced ginger
- Minced garlic
- Green onions
- Salt
- Hot oil
Other dipping options might include:
- Spicy mustard
- Hoisin sauce
- Soy sauce
- Oyster sauce
- Chili pepper sauce
The chicken is presented in pieces with the skin and bone intact, sometimes garnished with cilantro, leeks, or ginger slices.
Cultural Significance
White Cut Chicken holds an important place in Chinese cuisine:
- It’s considered a type of “siu mei” (roasted meat) despite being poached rather than roasted
- It represents simplicity and purity in Chinese cooking philosophy
- The dish showcases the importance of technique over complex seasonings
- It’s often served at family gatherings and special occasions
In Hawaii, this dish has been adapted and is known as “cold ginger chicken,” showing its influence beyond mainland China.
Regional Variations
While the basic preparation remains consistent, White Cut Chicken has regional variations:
- Cantonese version: Often focuses on the quality of the chicken and the ginger-scallion dip
- Hong Kong style: Might include soaking the chicken in ice water after cooking to tighten the skin
- Fujian variation: May use different aromatics in the poaching liquid
- Hawaiian adaptation: Known as “cold ginger chicken” with its own local twists
Health Benefits
Beyond its delicious taste, White Cut Chicken offers several health advantages:
- High in lean protein
- Lower in fat than fried or roasted chicken dishes
- Contains valuable nutrients like zinc and B vitamins
- The poaching method preserves more nutrients than high-heat cooking
- The collagen from gentle simmering supports gut health
Make It At Home
I’ve made White Cut Chicken many times, and here’s my simple recipe:
Ingredients:
- 1 whole chicken (2-3 lbs), preferably free-range
- Water to cover the chicken
- 2 teaspoons salt
- 3-4 slices of fresh ginger
- 2-3 scallions, cut into large pieces
For the dipping sauce:
- 2 tablespoons finely minced ginger
- 2 tablespoons finely chopped scallions
- 1 teaspoon salt
- 3 tablespoons hot oil
Instructions:
- Clean the chicken thoroughly and remove any giblets
- Place the chicken in a large pot and cover with cold water
- Add salt, ginger slices, and scallion pieces
- Bring to a boil over medium-high heat
- Once boiling, reduce to a simmer and cook for about 10 minutes
- Turn off the heat, cover the pot, and let sit for 30 minutes
- Check that the internal temperature reaches 165°F (74°C)
- Remove and place in ice water if you want tighter skin (optional)
- Let cool slightly before cutting into serving pieces
- Meanwhile, prepare the dipping sauce by combining all ingredients
- Serve the chicken with the dipping sauce
Why You Should Try White Cut Chicken
If you’re tired of overly sauced or fried chicken dishes, White Cut Chicken offers a refreshing alternative that celebrates the pure flavor of chicken. We often forget how delicious properly cooked chicken can be on its own.
The contrast between the tender meat and the punchy ginger-scallion sauce creates a perfect balance that keeps you coming back for more. Plus, it’s a healthier option compared to many other chicken dishes!
White Cut Chicken might seem too simple at first glance, but I think that’s precisely what makes it special. In today’s world of increasingly complex and fusion cuisines, there’s something profoundly satisfying about a dish that has remained unchanged for generations because it’s already perfect in its simplicity.
So next time you’re looking to try something new yet traditional, or want a healthier Chinese chicken option, give White Cut Chicken a try. Your taste buds—and possibly your waistline—will thank you!
Why I love this recipe:
- Family Favorite – General Tsos Chicken is one of my familys favorite dishes when we get takeout, so everyone gets excited when I attempt to make it from home! I cant say this recipe is authentic (heres a truly authentic General Tsos recipe), but my version is a little healthier (pan fried chicken) and has the same flavors, using basic ingredients.
- Affordable – I was excited to create my own version of this popular dish in my kitchen to save us money on eating out without sacrificing any flavor.
- Easy – You just batter and pan fry the chicken and toss it in a General tsos sauce. Its a fun, simple recipe even beginners will enjoy making.
Sesame Chicken JUST like Chinese Takeout!
FAQ
What is fried chicken called in Chinese?
The dish consists of small chunks of fried chicken breast meat covered in a crispy batter coating. What is Chinese chicken called? General Tso’s chicken (Chinese: 左宗棠雞, pronounced [tswò]), also called General Tao’s chicken or General Tsao’s chicken is a sweet and spicy deep-fried chicken dish that is served in North American Chinese restaurants.
How to eat Chinese poached chicken?
Served with dipping sauce Easy Chinese poached chicken, also known as white cut chicken. Super great cold dish for summer days. Clean the chicken and remove feet and head. In a large pot, add chicken, green onion, Sichuan peppercorn and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken.
Are Chinese chicken dishes spicy?
Yes, Chinese chicken dishes can be spicy. In fact, many Chinese cuisines, such as Szechuan and Hunan, are known for their fiery and numbing spice profiles. However, not all Chinese chicken dishes are spicy, and spice levels can be adjusted based on personal preference.
What to eat with Chinese chicken?
Chinese chicken dishes are often accompanied by a variety of side dishes to create a balanced meal. Common examples include steamed rice, fried rice, noodles, stir-fried vegetables, spring rolls, and dumplings. Can Chinese chicken be spicy?
What ingredients are in Chinese chicken?
Chinese chicken dishes often incorporate a variety of ingredients to achieve their unique flavors. Some common ingredients include chicken (of course), soy sauce, ginger, garlic, oyster sauce, hoisin sauce, Chinese five-spice powder, vegetables like bok choy and Chinese mushrooms, and various spices and seasonings.
Are Chicken balls Chinese?
In Western Chinese cuisine Chicken balls (Chinese: 鸡球; pinyin: jī qiú) are a type of modern Chinese food served in Canada, Ireland, United States, and the United Kingdom as a staple of Chinese take-out. The dish consists of small chunks of fried chicken breast meat covered in a crispy batter coating. What is Chinese chicken called?
What is general chicken in Chinese?
General Tso’s chicken (/soʊ/; 左宗棠雞 Zuǒ Zōngtáng jī) is a sweet and spicy deep-fried chicken dish.
What is the most popular Chinese chicken dish?
While there isn’t one single universally recognized “most popular” Chinese chicken dish, Kung Pao Chicken and General Tso’s Chicken are consistently ranked among the most popular, with Kung Pao being more widespread in China and General Tso’s Chicken being a staple of Chinese American takeout. Other favorites include Moo Goo Gai Pan, a chicken and mushroom stir-fry, and Three-Cup Chicken (San Bei Ji), a beloved Taiwanese dish.
Is it General Tao or General Tso?
“General Tao” and “General Tso” are different spellings for the same person and dish, but “Tso” (or its modern Pinyin form, “Zuo”) is the more accurate transliteration of the name of the 19th-century Hunan general, Zuo Zongtang, after whom the popular Chinese-American chicken dish was named. “Tao” is a common misspelling that arose from various transliteration systems and may be more prevalent in certain regions or due to mispronunciation.
What is the difference between General Tso and Hunan chicken?
Hunan chicken features lightly fried or stir-fried chicken with vegetables and a predominantly sour-spicy flavor, while General Tso’s chicken is a deep-fried chicken dish that is sweeter, mildly spicy, and often lacks vegetables, though it is not a traditional dish from Hunan. Hunan chicken’s heat comes from chili peppers, whereas General Tso’s flavor is balanced by sugar and ginger.