White Cut Chicken with Scallion Ginger Sauce

barbara lentz


The chicken is so moist. The dipping sauce is great. Can serve the chicken warm or cold with rice or noodles.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top



  • 1
    whole chicken
  • 1 bunch
    scallions cut in half
  • 6 slice
    1/4 inch thick ginger
  • 6 clove
  • 14 c
  • 1 Tbsp
  • 1 Tbsp
    toasted sesame oil

  • 1 bunch
    bunch scallions white and pale green parts only chopped
  • 3 Tbsp
    soy sauce
  • 2 Tbsp
  • 4 Tbsp
    canola oil
  • 1 Tbsp
    grated ginger
  • 2 clove
    garlic minced

  • 1/2 c
    cilantro chopped

How to Make White Cut Chicken with Scallion Ginger Sauce


  1. Rinse the chicken and pat dry. Stuff the cavity with the scallions, ginger, and garlic. Bring the water and salt to a boil. Place the chicken breast side down. Try to cover most of the chicken with the water adding a little more if needed. Reduce heat to a simmer cover the pot and simmer 20 minutes.
  2. Remove from heat and let sit covered for 30 minutes. Turn the chicken over and let stand 15 more minutes. Place ice in a large bowl. Remove the chicken from the pot, discard the scallions, ginger, and garlic in the cavity and place in ice bath for 10 minutes.Turning after 5 minutes. Move to cutting board and rub the sesame oil over the skin.
  3. For the sauce
    Place the oil in a hot pan. Carefully add the ginger and garlic and cook 30 seconds. Add the scallions, soy sauce, mirin. cook until the scallions are wilted.
  4. Serve the chicken with the sauce over top or as a dipping sauce. Garnish with cilantro.

Printable Recipe Card

About White Cut Chicken with Scallion Ginger Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese

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