White-Cut Chicken


Preparation info
  • This recipe would serve


    or more accompanied by a spirited stir-fried vegetable dish, such as Green Peas with Minced Pork or Mushrooms in Oyster Sauce.
    Appears in

    By Irene Kuo

    Published 1977

    • About

    For the more delicate chicken, the white-cut procedure is slightly different. The chicken is simmered briefly and then steeped for a long time before it is plunged into the ice water. You will find it firm, flavorful, and extraordinarily succulent-between the meat and skin there is a marvelous layer of jelled juices.

    The sauce and seasonings for the fresh ham may be used here, but omit the vinegar and garlic; they do not go well with chicken. Better still, ma