White Cut Chicken

Bok Chik Gai

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This favorite of the Cantonese must be made with fresh chicken, preferably fresh-killed. It is best made with chicken that has not been refrigerated. I know that fresh-killed poultry is less and less available these days, but the taste of this preparation is enhanced considerably if you can find one.


  • 10 cups water
  • 3 scallions, washed, dried, with both ends trimmed, cut in half crosswise
  • 1 tablespoon


  1. In a large pot (an oval Dutch oven preferable), place the water, scallions, salt, and sugar and bring to a boil. Place the chicken in pot, breast side up, cover, and bring back to a boil. Lower heat and simmer for 15 minutes. Turn the chicken over, using wooden spoon and fork in cavities. Cover pot again and simmer for another 15 minutes. Turn off heat.
  2. Allow t