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 off heat.
Allow t