White-Cut Chicken

Slow-steeping in water flavored only with ginger and scallion produces a chicken of incomparably delicate flavor. The gentle heat makes the chicken retain its moisture, and one last step ensures that the chicken will remain juicy—the cooked chicken is plunged into ice water to firm the flesh and trap the juices. For maximum juiciness, the Chinese prefer chicken with the bones still red and the flesh satiny. This simple dish is usually served cold or at room temperature with a dipping sauce,