This is classic Cantonese poached chicken, also known as white cut chicken. The meat is tender and juicy, with a clean natural flavour, usually served with ginger scallion sauce.

Prep Time: 5 mins

Cook Time: 35 mins

Serves: 4

Ingredients

• 1 whole chicken (under 2 kg)
• 10 tbsp salt
• A small amount of sesame oil
• Ginger and spring onions, a small amount

Directions

1. Bring a large pot of water to a full boil. Add 10 tbsp of salt along with ginger and spring onions.
2. Once the water is boiling, carefully place the chicken into the pot. Gently lift and lower it three times, then cover with a lid.
3. When the water returns to a boil, turn off the heat completely.
4. Leave the chicken in the hot water for 30 minutes without opening the lid.
5. Before removing the chicken, bring the water back to a boil once more.
6. Remove the chicken and brush the skin with a light layer of sesame oil. Let rest briefly before chopping and serving.

Tip: Letting the chicken rest after poaching helps keep the meat juicy and the skin glossy.