• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Chinese Poached Chicken/White Cut Chicken with Ginger Scallion Dressing

written by Marvellina Updated: February 29, 2024
10.8K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

The gentle poaching method ensures a succulent and flavorful chicken, while the ginger scallion sauce adds a tantalizing twist to the dish.

Poached Chicken with Ginger Scallion Dressing

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.

Poached Chicken with Ginger Scallion Dressing

Chinese Poached Chicken/White Cut Chicken with Ginger Scallion Dressing

Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Servings 4 servings
5 from 5 reviews
REVIEW & RATE PRINT

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

RECOMMEDED TOOLS

Wok
Dutch Oven

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Chinese Poached Chicken/White Cut Chicken with Ginger Scallion Dressing
Serving Size
 
1 serving
Amount per Serving
Calories
374
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
14
g
Cholesterol
 
123
mg
41
%
Sodium
 
2007
mg
87
%
Potassium
 
406
mg
12
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
26
g
52
%
Vitamin A
 
181
IU
4
%
Vitamin C
 
3
mg
4
%
Calcium
 
28
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram

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

Poached Chicken with Ginger Scallion Dressing

Did you make this Chinese Poached Chicken (Bai Qie Ji) recipe?

I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Poached Chicken with Ginger Scallion Dressing
previous post
Mochi Donut/ Pon De Ring (Fried Version)
next post
Sourdough Shokupan/Milk Bread (with Sweet Stiff Starter)

14 comments

Kurt mcvay November 5, 2023 - 8:54 am

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.

Reply
« 1 2
5 from 5 votes (3 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Soft Fluffy Steamed Bao Buns Recipe (Baozi/Mantou)

  • The Easiest Crispy Roast Pork Belly (Siu Yuk – Sio Bak)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.