How to make White-Cut Chicken

Why cooks start here

White-Cut Chicken is cooked the way Cantonese cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

White-Cut Chicken, or "Bai Qie Ji," hails from the heart of Cantonese home cooking, where the art of simplicity shines. Traditionally enjoyed during family meals or festive occasions, this dish epitomizes the elegance of minimalism, using only a handful of ingredients to create something truly special. It's an invitation to gather around the table, where the focus is on the quality of the chicken and the skillful balance of flavors. Tender and succulent, the chicken is infused with the warmth of ginger and the subtle aroma of scallions. Every bite is a delicate dance of flavors, enhanced by a whisper of soy sauce and a sprinkle of fine sea salt. The dish is finished with a generous drizzle of ginger-scallion oil, creating a harmonious blend that delights the palate and warms the spirit.