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Best Easy White Cut Chicken Recipe

Name: Best Easy White Cut Chicken Recipe
Total time: 80 min
Yield: 180 g
Ingredients: whole chicken 3.5 lbs; scallion 4 pieces; fresh ginger 4 slices; water 12 cups; coarse salt 2 tbsp; sesame oil 1 tbsp; light soy sauce 2 tbsp; white pepper 0.5 tsp

Whole chicken is gently poached and served at room temperature with its naturally silky skin and dipping sauces. A cornerstone of Cantonese clean eats cooking, this high protein dish is remarkably low in fat and great for a calorie deficit.

Cook 80 min Difficulty NORMAL 280 kcal

#high protein #low carb #bariatric friendly

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Ingredients

Main ingredients

whole chicken 3.5 lbs
scallion 4 pieces
fresh ginger 4 slices
water 12 cups

Seasonings/Sauce

coarse salt 2 tbsp
sesame oil 1 tbsp
light soy sauce 2 tbsp
white pepper 0.5 tsp

Nutrition summary

Carbohydrates 2 g 3%

Protein 38 g 55%

Fat 13 g 42%

Serving size 180g

Cooking steps

1

Thoroughly clean the whole chicken, trimming excess fat and rinsing with cold water.
2

In a large pot, combine the water, ginger slices, and two scallions. Bring to a boil over high heat.
3

Once boiling, gently lower the chicken breast-side down into the pot. When the boil resumes, reduce heat to the lowest simmer, cover, and poach for 35–40 minutes until just cooked (internal temp 165°F).
4

Turn off the heat, keep chicken in the hot liquid for 10 more minutes for complete gentle cooking.
5

Carefully transfer chicken to an ice bath to cool, which stops cooking and helps skin retain its silky texture.
6

Rub the cooled chicken with coarse salt, then brush with sesame oil. Chop into serving pieces at room temperature.
7

Serve with a dipping dish of light soy sauce, white pepper, and sliced scallion.

Personalized Q&A

Q. What's the key ingredient in this Best Easy White Cut Chicken Recipe?

The core ingredient is a whole chicken, which brings tender meat and silky skin when poached gently. Fresh ginger and scallion infuse subtle aroma, while a touch of sesame oil adds fragrance without heavy fats.

Q. What’s the most important cooking technique for perfect white cut chicken?

Maintaining a very gentle simmer during poaching is essential. Bringing the heat down as soon as the water boils prevents tough, dry meat and preserves the skin's delicate texture. Patience in the poaching and resting steps yields juicy, succulent chicken.

Q. How do I keep the chicken skin smooth and avoid overcooking?

Transferring the poached chicken immediately into an ice bath halts cooking, tightens the skin, and preserves a smooth, silky finish. Avoid boiling or letting the internal temperature rise too quickly to prevent drying out the meat.

Q. What is the nutrition breakdown for each serving of this recipe?

Each 180g serving contains about 280 kcal, 38g protein (55% of calories), 13g fat (42%), and 2g carbs (3%). This makes white cut chicken a high-protein, low-carb option suitable for calorie-conscious diets.

Best Easy White Cut Chicken Recipe

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