White chop chicken (白斩鸡)

    1 hour 5 mins

    This recipe is credited to Uncle Keith. The recipe's name is a direct translation of its Chinese name. It's basically a chicken that is boiled in water.


    New York, United States
    1 person made this

    Serves: 5 

    • 1.5kg whole chicken
    • 1 in knob ginger, sliced thinly
    • Boiling Water
    • 1/2 in knob ginger, grated (optional)
    • 1 stalk spring onion, chopped (optional)
    • a pinch of salt (optional)
    • 3-4 tbsp hot oil (optional)

    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. In a large pot place the whole chicken, breast facing up and pour in just enough boiling water to cover the entire chicken. Turn on the heat and allow it to boil for another 1-2 minutes.
    2. Turn off heat and allow chicken to sit in the water for 30-35 minutes. Turn on the heat and allow it to start boiling again for 1 minute, starting from when the water boils.
    3. Turn off heat again and allow chicken to sit in the water for 15-20 minutes. Test by sticking chopstick through a chicken thigh. If juices come out clear, it is done; if it comes out pink, continue to soak it and test again.
    4. Chop chicken into pieces and serve.
    5. Mix ginger, spring onion, salt in hot oil to make a ginger sauce to complement the chicken dish.

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