White Cut Chicken

Name: White Cut Chicken
Cuisine: China
Ingredients: 1 whole (3½-pound) chicken, with fat and membranes removed, washed and cleaned thoroughly, and drained; 2 tablespoons sugar; 1 tablespoon salt; 3 scallions, washed, dried, with both ends trimmed, cut in half crosswise; 10 cups water

Bok Chik Gai

Preparation info

Difficulty
Easy

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.

Ingredients

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

Asia
China
Cantonese
Guangdong Province
Main course
Gluten-free

Method

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