White Cut Chicken

Chinese white chicken
btrenkel / Getty Images
  • 5 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 5 hrs
  • Yield: 4 servings
Ratings (11)

By Rhonda Parkinson

Updated 02/17/17

This popular Chinese dish is quite easy to make. To add a bit of color, try garnishing the cut chicken with Green Onion Brushes before serving.
 

What You'll Need

  • 2.5 pounds chicken
  • 3 Spring onions (green onions, scallions)
  • 1 Large ginger, sliced
  • 3 Garlic cloves
  • 1 cup Shaoshing wine*
  • 1 tablespoon sea salt 

How to Make It

  1. Rinse the chicken under cold running water and pat dry. Trim any extra fat.
  2. In a large saucepan, add enough water to cover the chicken. Add the spring onions, ginger, garlic, Shaoshing wine, and sea salt. Bring to a boil.
  3. Simmer for 20 minutes, then place the chicken in the stock. Bring back to a boil and simmer for another 15 minutes.
  4. Turn the heat off, cover, and let the chicken sit in the stock for 4 - 5 hours. Serves 4.
  1. Cut up the chicken. Serve with red vinegar, such as Pun Chun.
  2. *Shaoshing wine is Chinese rice wine. If not available, pale dry sherry (not cooking sherry) can be substituted.
Nutritional Guidelines (per serving)
Calories 780
Total Fat 38 g
Saturated Fat 11 g
Unsaturated Fat 15 g
Cholesterol 237 mg
Sodium 1,979 mg
Carbohydrates 18 g
Dietary Fiber 1 g
Protein 77 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)