White Cut Chicken白切鸡

Wash all the ingredients clean and let them air dry.

Peel and slice the ginger, then crush with the flat side of a knife blade. (This takes some effort.)

Finely mince the scallions into a paste-like consistency for the ginger-scallion dipping sauce.

Take the cilantro stems and mince them finely for the dipping sauce.

Stir all the dipping sauce ingredients together until well combined and the flavors are evenly distributed.

Once the water is slightly simmering (not a rolling boil), reduce to medium heat. Be careful not to let it boil vigorously.

Submerge the chicken for 5 seconds, then lift it out. Repeat this dipping process to gradually tighten the skin.

Immediately remove the chicken and plunge into ice water briefly. (The first ice bath prevents the skin from breaking during cooking.)

After the ice bath, return the chicken to the pot. Cook for 7 minutes 30 seconds, then turn off the heat and soak for 25-30 minutes with the lid on. (Time carefully and do not open the lid.)

Heat 3 tablespoons of oil until very hot and pour over the minced ginger and scallion mixture. Stir to combine.

Allow the chicken to cool completely. This step is critical — do not rush it.

Bring the remaining poaching liquid to a boil and reduce slightly. Stir in a small cornstarch slurry and cook until the sauce lightly coats a spoon. Pour over the plated chicken or serve alongside as a dipping sauce.