White Cut Chicken (Aka Cold Poached Chicken) with Soy-Scallion Oil

KATHY: White cut chicken is most commonly known as a dish from Southern China, mainly Hong Kong and Guangdong. “White cut” refers to the fact that the whole chicken is cooked in a poaching liquid then cut up into pieces with the bone in and skin on, resulting in a dish that is all white in color when served. In Southern China, the chicken is paired with gēung yùhng, a classic dipping sauce made from ginger, scallion, garlic, and hot oil.

Growing up in San Francisco,