White-Cut Chicken
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
51
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 bunch
Scallions (halved crosswise)60 g
Smithfield14 cups
Water1 tsp
Salt1 cup
Cilantro Leaves (fresh)3 tbsps
PeanutDirections:
1
Make chicken: Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity
2
Stuff cavity with scallions, ham, and ginger
3
Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot
4
Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes
5
Remove from heat and let stand, covered, 30 minutes
6
Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through)
7
While chicken stands, fill a large bowl three-fourths full with ice and cold water
8
Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking
9
Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total
10
Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity
11
Pat dry
12
Rub skin with sesame oil
13
Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity
14
Stuff cavity with scallions, ham, and ginger
15
Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot
16
Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes
17
Remove from heat and let stand, covered, 30 minutes
18
Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through)
19
While chicken stands, fill a large bowl three-fourths full with ice and cold water
20
Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking
21
Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total
22
Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity
23
Pat dry
24
Rub skin with sesame oil
25
Make dipping sauce: Stir together scallions and soy sauce in a small heatproof bowl
26
Heat wok over high heat until a drop of water vaporizes instantly
27
Pour oil around side of wok, then tilt wok to swirl oil, coating sides
28
When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds
29
Immediately remove from heat and pour over scallion mixture, stirring to combine (scallions will wilt)
30
To cut and serve chicken on a platter (Chinese restaurant–style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter
31
(These parts, along with the back and feet, aren't always eaten
32
) Cut off the feet
33
Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces
34
Place the feet and leg meat at the other end of the platter
35
Cut off the wings, separating them at the joints, and put on the sides of the platter
36
Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the center of the platter
37
(Striking the cleaver with a rubber mallet makes the cuts clean
38
) Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back
39
Alternatively, cut chicken according to procedure and mound pieces in a bowl
40
Stir together scallions and soy sauce in a small heatproof bowl
41
Heat wok over high heat until a drop of water vaporizes instantly
42
Pour oil around side of wok, then tilt wok to swirl oil, coating sides
43
When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds
44
Immediately remove from heat and pour over scallion mixture, stirring to combine (scallions will wilt)
45
To cut and serve chicken on a platter (Chinese restaurant–style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter
46
(These parts, along with the back and feet, aren't always eaten
47
) Cut off the feet
48
Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces
49
Place the feet and leg meat at the other end of the platter
50
Cut off the wings, separating them at the joints, and put on the sides of the platter
51
Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the center of the platter
52
(Striking the cleaver with a rubber mallet makes the cuts clean
53
) Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back
54
Alternatively, cut chicken according to procedure and mound pieces in a bowl
55
Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves
56
Serve warm or at room temperature, with remaining dipping sauce on the side
57
Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves
58
Serve warm or at room temperature, with remaining dipping sauce on the side