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 of