🐔 White Cut Chicken with Ginger-Scallion Sauce

Ingredients

• 1 Whole chicken, about 4 lb

• For the poaching water (mostly not eaten)

• 1 piece Fresh ginger, 2-inch piece, sliced
• 4 Green onions, in 3-inch lengths
• 1 tbsp Table salt

• Ginger-scallion sauce

• ½ cup Green onions, finely chopped
• 3 tbsp Fresh ginger, finely grated
• ½ tsp Table salt
• ⅓ cup Canola oil
• 1 tsp Toasted sesame oil

Nutrition

Steps

You’ll need: large stockpot that holds the chicken covered with water, large bowl of ice water, tongs, food thermometer, cleaver or sturdy knife, small saucepan.

1. Take the giblets out of the chicken. Bring enough water to cover it to a boil in the stockpot with the ginger slices, green onions and salt.
2. Holding the chicken by the wings with tongs, lower it in, lift it out to drain the hot water from the cavity, and lower it again; do this twice so the inside heats evenly. Then submerge it, breast side down.
3. When the water returns to a gentle simmer, turn the heat to low and keep it just below a simmer, small bubbles only, for 40 to 50 minutes. Check the thickest part of the thigh and breast with a food thermometer: every spot must reach 165°F (USDA). If not, keep poaching and check every 5 minutes.
4. Lift the chicken into the ice water and chill 15 to 20 minutes; this tightens the skin and gives it its silky bite. Drain, brush with sesame oil, and refrigerate if not serving soon. Save the poaching liquid as broth.
5. For the sauce, put the chopped green onions, grated ginger and salt in a heatproof bowl. Heat the oil until it shimmers and pour it over carefully; it will sizzle. Stir.
6. Cut the chicken into pieces with a cleaver: legs, wings, then the breast through the bone into strips. Arrange it as a whole bird on the platter and serve at room temperature with the sauce.

🌡 Safe temperaturesWhole chicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.