There are dishes that impress you with spices, aromas, or fiery heat — and then there is White Cut Chicken, the pride of Guangdong, which wins people over with pure simplicity. Known as Bai Qie Ji (白切鸡), this dish shows what Cantonese cuisine is all about: respect for ingredients, subtle flavors, and perfect textures.
At first glance, it might look plain — a perfectly poached chicken served with scallion-ginger oil — but one bite tells you the truth. The meat is silky, the skin is smooth and springy, and the fragrance of ginger, scallions, and chicken essence mingles with every mouthful. It is comfort food, festival food, and family food all in one.
Let’s dive into the story behind this Cantonese classic and learn how to make it at home with an authentic step-by-step recipe.
The Soul of Cantonese Simplicity
In Guangdong, there is a saying:
“Good chicken needs no heavy seasoning.”
This is the philosophy behind White Cut Chicken. Unlike roasted or fried chicken dishes, this one highlights:
- Natural chicken flavor
- Tender texture
- Aromatics used with restraint
- A clean, delicate broth
The chicken is gently poached at just the right temperature, then plunged into ice water to tighten the skin and lock in moisture. When served, it’s usually dipped in the famous scallion-ginger sauce (葱油姜蓉) — the bright, aromatic partner that gives each bite a subtle kick.
It’s a centerpiece at banquets, New Year gatherings, family reunions, and Sunday lunches. If a Cantonese mother wants to show care, she cooks White Cut Chicken.
Choosing the Right Chicken
Authentic Cantonese cooks prefer a free-range bird with firmer meat and yellow skin. The flavor is deeper and the texture holds up well after poaching.
But at home, any good-quality chicken will do:
- Whole chicken (1.2–1.5 kg)
- Preferably with skin on
- Fresh, not previously frozen if possible
The entire dish depends on the quality of the chicken.
Step-by-Step Recipe: Traditional White Cut Chicken (Bai Qie Ji)
Ingredients
For the chicken:
- 1 whole chicken (about 1.5 kg)
- 3 slices ginger
- 3 stalks scallions (cut into large pieces)
- 1 tbsp salt (for rubbing)
- Water (enough to submerge the chicken)
For the scallion-ginger dipping sauce:
- 4 tbsp finely chopped scallions
- 2 tbsp finely grated ginger
- 3 tbsp neutral oil (hot)
- ½ tsp salt (adjust to taste)
- A splash of chicken broth (optional)
Prep Time & Cook Time
- Prep Time: 20 minutes
- Cook Time: 35–45 minutes
- Cooling/Resting: 20 minutes
- Total Time: Around 1 hour 20 minutes
Instructions
1. Clean and Salt the Chicken
Rinse the chicken and pat dry.
Rub salt all over the skin — this tightens the skin and helps it stay smooth and springy.
Let it sit for 10 minutes.
2. Prepare Aromatics
In a large pot, add:
- Enough water to cover the chicken
- Ginger slices
- Scallion stalks
Bring water to a gentle boil.
3. Lower the Chicken Into the Pot
Carefully hold the chicken by the neck cavity and dip it in and out of the hot water 2–3 times.
This helps the skin tighten and prevents tearing.
Then fully submerge the chicken.
4. Cook Gently, Not Rapidly
Lower heat to medium-low — you want the water just below boiling, with tiny bubbles.
Simmer gently for 35–40 minutes.
5. Turn Off Heat and Let It Sit
Turn off the heat and let the chicken rest in the hot water for 10 minutes.
This finishes cooking without drying out the meat.
6. Ice Bath
Carefully remove the chicken and place it into a large bowl filled with ice water for 15 minutes.
This step:
- Tightens the skin
- Locks in juices
- Gives that famous Cantonese “yellow, bouncy skin”
7. Chop Into Serving Pieces
Once cooled, pat the chicken dry.
Chop into traditional bite-sized pieces using a cleaver.
Arrange neatly on a plate.
Make the Scallion-Ginger Sauce
1. Mix Scallion and Ginger
Place finely chopped scallions and grated ginger in a bowl.
Add salt.
2. Heat Oil
Heat neutral oil until hot but not smoking.
3. Pour Over and Stir
Pour oil over the scallion-ginger mixture — it should sizzle.
Stir well.
Add a spoon of chicken broth if you want it more saucy.
This is the heart of the dish.
Serving White Cut Chicken
Serve chicken slightly warm or at room temperature — never hot.
Dip every piece into the scallion-ginger sauce or drizzle some on top.
Traditionally served with:
- White rice
- Clear chicken broth
- Light soy sauce on the side
A complete Cantonese comfort meal.
Nutrition Information (Approx. Per Serving)
Based on a 4-serving recipe.
- Calories: ~320
- Protein: 38 g
- Fat: 18 g
- Carbohydrates: 2 g
- Sodium: Medium
- Cholesterol: Moderate-high
White Cut Chicken is surprisingly light compared to many fried or roasted dishes. Because it’s poached, it retains protein while keeping fat levels lower.
Why White Cut Chicken Represents Guangdong Cuisine
Cantonese cooking emphasizes:
- Freshness of ingredients
- Natural flavor
- Light seasoning
- Perfect texture
White Cut Chicken is a masterclass in these values.
Nothing is hidden.
Nothing is overpowered.
Everything depends on technique and patience.
When cooked right:
- The skin has a delicate firmness
- The meat is tender but not soft
- The chicken broth is clear and fragrant
- The dipping sauce lifts each bite
It’s the perfect example of how simple food can be extraordinary.
Final Thoughts
White Cut Chicken may look plain, but its elegance lies in its confidence — the confidence that good chicken, cooked gently and served with respect, can stand on its own.
If you want to experience the heart of Guangdong cuisine, start with this dish. Serve it to your family, your friends, or yourself after a long day. You’ll understand why it has lasted through generations of Cantonese kitchens.
