White Cut Chicken

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 02/05/20
Chinese white chicken
btrenkel / Getty Images
  • Total: 5 hrs 15 mins
  • Prep: 15 mins
  • Cook: 5 hrs
  • Yield: 4 servings
Nutritional Guidelines (per serving)
780 Calories
38g Fat
18g Carbs
77g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 780
% Daily Value*
Total Fat 38g 49%
Saturated Fat 11g 53%
Cholesterol 237mg 79%
Sodium 1979mg 86%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 5%
Protein 77g
Calcium 116mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 2.5 pounds chicken
  • 3 spring onions (aka green onions, scallions)
  • 1 large ginger, sliced
  • 3 garlic cloves
  • 1 cup Shaoshing wine*
  • 1 tablespoon sea salt 

Steps to Make It

  1. Pat the chicken 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 to 5 hours.

  5. Cut up the chicken. Serve with red vinegar, such as Pun Chun.

  6. *Shaoshing wine is Chinese rice wine. If not available, pale dry sherry (not cooking sherry) can be substituted.

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