Skip to main content
Epicurious

White Cut Chicken

Served throughout China to celebrate the New Year, birthdays, and anniversaries, this simple poached chicken is often accompanied by no more than soy sauce for dipping, though the equally appropriate Ginger-Scallion Dipping Sauce (page 583) is my favorite. Since this is served at room temperature or cold, you can easily make it ahead of time.

Recipe information

  • Yield

    makes 4 servings

Ingredients

One 1-inch piece fresh ginger, peeled and cut into 1/4-inch slices
5 scallions, trimmed and cut into 2-inch lengths
2 whole star anise
2 tablespoons salt
2 tablespoons sugar
One 3- to 4-pound chicken, trimmed of excess fat

Preparation

  1. Step 1

    Place all the ingredients except the chicken in a large pot with 2 quarts water. Bring to a boil over high heat.

    Step 2

    Carefully place the chicken in the pot, breast side up, and bring the water back to a boil. Then turn the heat to low, cover, and simmer for 20 minutes. Remove from the heat and then let the chicken sit in the water for another 10 minutes.

    Step 3

    Remove the chicken from the pot, cool to room temperature, and cut into serving pieces. Serve with soy sauce and Ginger-Scallion Dipping Sauce or cover and refrigerate until ready to serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsChineseEast AsianAsianWhole ChickenChickenPoultryMainDinnerGluten FreeNut FreeDairy FreeEasy5 Ingredients or FewerPoachLunar New YearCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.