Cooking… 煮緊…
Cooking… 煮緊…
0 of 8 ready
Shopping:3 supermarket
Prep 15 min·Cook 45 min·Rest 15 min
Remove excess fat from the cavity, rub the chicken inside and out with 1 tbsp of the salt, then rinse and pat dry.
1.5 kg Whole fresh chicken (free-range or corn-fed), at room temperature2 tbsp Salt
In a deep pot, bring the water to the boil with the ginger, spring onion and remaining salt. Prepare a large bowl of iced water.
5 l Water, enough to cover the chicken5 slices Ginger3 stalks Spring onion2 tbsp Salt1.5 kg Ice cubes, mixed with cold water for an ice bath
Holding the chicken by the neck, dip it into the boiling water for a few seconds and lift it out so the water drains from the cavity. Repeat three times.
1.5 kg Whole fresh chicken (free-range or corn-fed), at room temperature
Mum's tip媽媽小貼士
This evens out the temperature inside and outside so the skin does not overcook before the centre heats.Lower the chicken in breast side down. When the water returns to a bare simmer, cover and turn the heat to the lowest setting. Steep for 15 minutes without letting it boil.
1.5 kg Whole fresh chicken (free-range or corn-fed), at room temperature
Turn off the heat and leave the chicken in the covered pot to steep for another 15–20 minutes.
1.5 kg Whole fresh chicken (free-range or corn-fed), at room temperature
Mum's tip媽媽小貼士
It is done when a chopstick pushed into the thickest part of the thigh brings out clear juice. Cantonese cooks like a hint of pink at the bone.Lift the chicken straight into the iced water and leave for 15 minutes, turning once, until completely cool.
1.5 kg Whole fresh chicken (free-range or corn-fed), at room temperature1.5 kg Ice cubes, mixed with cold water for an ice bath
Mum's tip媽媽小貼士
The ice bath tightens the skin and sets a thin layer of jelly under it: the sign of a good white-cut chicken.Drain, pat dry and brush the skin with sesame oil. Rest for 10 minutes.
1.5 kg Whole fresh chicken (free-range or corn-fed), at room temperature1 tsp Sesame oil
With a cleaver, chop off the legs and wings, split the body, and chop everything through the bone into strips. Reassemble on a plate in the shape of the chicken.
1.5 kg Whole fresh chicken (free-range or corn-fed), at room temperature
Serve at room temperature with small dishes of ginger and spring onion oil for dipping.
1.5 kg Whole fresh chicken (free-range or corn-fed), at room temperature120 ml Ginger and Spring Onion Oil
Ready? Let's cook it step by step!
Level 3 · Confident
Several techniques, some prep ahead, wok skill or careful timing.
Use bone-in legs or a spatchcocked chicken (a whole bird does not suit a water bath). Bag with ginger, spring onion and salt and cook at 65°C for 1½–2 hours, which makes chicken safe at that temperature per sous-vide tables. Chill in iced water and brush with sesame oil.
Keeps 2 days in the fridge; serve at room temperature rather than reheating.
A whole chicken steeped in barely simmering water, then plunged into iced water so the skin turns smooth and springy and the meat stays silky. Served with ginger and spring onion oil; no Cantonese feast is complete without it.
Level 3 · Confident
Several techniques, some prep ahead, wok skill or careful timing.
Pot · Chinese cleaver