The gentle poaching method ensures a succulent and flavorful chicken, while the ginger scallion sauce adds a tantalizing twist to the dish.
Chinese poached chicken, also known as “bai qie ji,” (white-cut chicken) boasts a long and storied history that dates back centuries. Its origins can be traced to the Qing Dynasty, during the reign of Emperor Qianlong. Initially served in imperial banquets, it eventually became popular among commoners and gained prominence as a staple dish in Chinese households. This is also one of the popular dishes for Chinese New Year celebration.
The secret to tender juicy chicken
The key to achieving the perfect texture and succulent taste lies in the gentle poaching technique. The water is brought to a simmer over low heat, ensuring that the chicken cooks VERY slowly and evenly. This slow cooking process allows the meat to remain tender, while infusing it with the flavors of the broth. The chicken is cooked until it reaches the ideal temperature, ensuring it is fully cooked but still moist and juicy.
Benefits of gentle slow cooking
The cooking method helps retain the chicken’s natural nutrients, making it a nutritious choice. It is low in fat and high in protein, making it an excellent option for those seeking a balanced diet.
Chinese Poached Chicken/White Cut Chicken with Ginger Scallion Dressing
Ingredients
- 800 g drumsticks
For poaching:
- 1 tsp salt peeled and finely chopped
- 4 stalks green onion white part only, save the greens for dressing
- 10 g ginger sliced
Scallion ginger dressing:
- 4 Tbsp cooking oil
- 5 Tbsp soy sauce
- 15 g ginger grated
- 1 tsp sugar
- 4 stalks of scallions green part, finely chopped
- 1 tsp sesame oil
Garnishes:
- Fresh cilantro leaves
- Fresh cucumber slices
Instructions
Poaching:
- You will need a large pot or a wok with a lid. Also, prepare some ice water bath to soak the chicken after cooking
- Bring 6 cups of water in a large pot or wok to a boil. Add the white part of the scallions, ginger slices, and salt. Add the chicken drumsticks. Make sure they are covered in the water. Add more water if needed. Bring it back to a very gentle simmer and then lower the heat to almost all the way low (with my stove).
- Cover with a lid and set the timer to 40 minutes. During this whole poaching time, the water shouldn't be simmering. It should be just BARELY moving, for real! We want to cook the chicken very slowly and evenly. This is one of the keys to get tender succulent poached chicken
Prepare the dressing:
- In a medium to large heat-proof bowl, add chopped green onion, grated ginger, and sugar. Heat up 4 tbsp of oil with a high-smoking point, such as avocado oil, canola oil, grapeseeds oil, etc. When you start seeing the smoke rising, remove from the heat and carefully pour the hot oil over the green onion mixture. It will sizzle vigorously. Give it a stir. When the sizzling has settled, add soy sauce and sesame oil. Have a taste and adjust to your taste preference
Back to the chicken:
- If you have a digital thermometer, prick the probe on the thickest part of the meat and it should measure at least 165 F (74 C). If you don't have one, use a chopstick to poke the thickest part of the meat and the juice should run clear. If it still bloody, poach another 5 minutes or so and check again
- Save the liquid from cooking the chicken. I transfer them to large bottles and keep them in the fridge after they have cooled down completely. Store them for no more than a week in the fridge. I use them to cook rice, noodle soup, porridge/congee, oatmeal (we eat savory oatmeal), or any kind of soup etc.
Soak in an ice water bath:
- If the chicken pieces are done, remove from the poaching liquid to the ice water bath. Let them soak for 5 minutes. This stops the cooking process
To serve (can be served cold or room temperature:
- Remove the meat from the bone. You can shred the meat or cut it into serving slices with the skin on for presentation. I place all the slices, skin-side down into a deep plate. Put a serving plate on top and then invert it. The chicken is served in a "domed" shape
- If you prefer to serve it cold (it may sound weird to some people but this is quite popular in Chinese cuisine), cover the chicken in a plastic wrap and keep it chilled in the fridge until you are ready to serve them. I actually like to eat them cold 🙂
- Garnish with some fresh cilantro leaves. You can drench the dressing over the chicken or serve it on the side
Recommended products:
Nutrition
How to prepare Chinese poached chicken/white-cut chicken with ginger scallion dressing
1. Bring 6 cups of water in a large pot or wok to a boil. Add the white part of the scallions, ginger slices, and salt. 
2. Add the chicken drumsticks. Make sure they are covered in the water. Add more water if needed
3. Bring it back to a very gentle simmer and then lower the heat to almost all the way low (with my stove). Cover with a lid and set the timer to 40 minutes. During this whole poaching time, the water shouldn’t be simmering. It should be just BARELY moving, for real! We want to cook the chicken very slowly and evenly. This is one of the keys to getting tender succulent poached chicken
4. While waiting for the chicken to cook, in a medium to large heat-proof bowl, add chopped green onion, grated ginger, and sugar. Heat up 4 tbsp of oil with a high-smoking point, such as avocado oil, canola oil, grapeseeds oil, etc. When you start seeing the smoke rising, remove from the heat and carefully pour the hot oil over the green onion mixture. 
5. It will sizzle vigorously. Give it a stir. When the sizzling has settled, add soy sauce and sesame oil. Have a taste and adjust to your taste preference
6. If you have a digital thermometer, prick the probe on the thickest part of the meat and it should measure at least 165 F (74 C). If you don’t have one, use a chopstick to poke the thickest part of the meat and the juice should run clear. If it still bloody, poach another 5 minutes or so and check again
7. Save the liquid from cooking the chicken. I transfer them to large bottles and keep them in the fridge after they have cooled down completely. Store them for no more than a week in the fridge. I use them to cook rice, noodle soup, porridge/congee, oatmeal (we eat savory oatmeal), or any kind of soup etc.
8. If the chicken pieces are done, remove from the poaching liquid to the ice water bath. Let them soak for 5 minutes. This stops the cooking process
9. Remove the meat from the bone. You can shred the meat or cut it into serving slices with the skin on for presentation. I place all the slices, skin-side down into a deep plate. 
10. Put a serving plate on top and then invert it. The chicken is served in a “domed” shape
11. If you prefer to serve it cold (it may sound weird to some people but this is quite popular in Chinese cuisine), cover the chicken in plastic wrap and keep it chilled in the fridge until you are ready to serve them. Garnish with some fresh cilantro leaves. You can drench the dressing over the chicken or serve it on the side
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14 comments
A fave of mine. Observations you might add. No need to peel and chop the salt. No need to start with boiling water, skim foam. A thermal probe is essential for tenderness. Easiest way to prep chicken for later dishes, no need for salt and other additives. Works with chicken parts too. This dish will turn to mush if stored after the sauce is added. Making the sauce in a pan is easier and safer. The sauce, sans soy, with a little salt, is culinary masterpiece that is bursting with flavor and color. It is excellent on fish.
800 grams = 1.76 lb
Oops…it’s not 3 lbs. I’m not sure why I typed 3 lbs. It should be 1 3/4 lbs or 1.76.
I am new to cooking. How would you use the Instant Pot to be able to put the scallions in? Thanks!!! =D
Hello, you can just unlock the lid after the chicken is cooked and then add the scallion and close the lid back but don’t need to turn on the instant pot anymore. The residual heat will soften the scallions
Thanks! One other question, is there a difference between “Pressure Cook” and “Steam” on an Instant Pot? Still confused by the difference if there even is any…
Is there only difference speed so that I have to be aware of cooking time?
I hardly ever use the steam function. I usually use pressure cook function. It seems like the steam function is lower pressure compared to the pressure cook function.
I prepared this and my daughter enjoyed it .
Thanks for the recipe. Is it better to use soy sauce or salt?
I like the aroma of soy sauce, but of course salt also brings out flavor in food. For this recipe, I suggest using soy sauce.
Hi. It is all nice but I am actually after the dipping sauce that comes with this steamed chicken when served in China. And sauce is on the pic but not in the recipe… 🙁
Help? 😊
Hi Aga,
The sauce in the photo is actually the broth from steaming the chicken. If you are talking about the ginger garlic sauce like in Hainanese chicken rice, this might be what you like: https://whattocooktoday.com/hainanese-chicken-rice.html