Recipe: White Cut Chicken and Dipping Sauce (Chinese)

WHITE CUT CHICKEN

10 cups cold water
3 scallions, trimmed, cut in half across
1 Tbsp. salt
2 Tbsp. sugar
1 (4 lb.) chicken, fat and membranes removed, washed, cleaned thoroughly and drained
Dipping Sauce (for serving, recipe follows)

In a large pot or Dutch oven, place water, scallions, salt and sugar and bring to a boil over high heat. Place chicken in pot, breast side up, cover and return water to a boil. Lower heat, simmer 20 minutes.

Turn chicken over in pot, cover pot again and simmer for another 20 minutes. Turn off heat. Allow chicken to rest in pot, covered, for another 30 minutes.

Remove from pot and drain well, making certain there is no water in body cavity. Place on a chopping board and cut into bite-size pieces.

White cut chicken is best served at room temperature with this dipping sauce of ginger and soy sauce.

DIPPING SAUCE

4 Tbsp. scallions, white portions only, finely chopped
3 Tbsp. light soy sauce
3 Tbsp. chicken stock
2 Tbsp. minced ginger
1 tsp. sesame oil
1/2 tsp. sugar

Mix dipping sauce ingredients well, divide among small soy sauce dishes. Serve with the chicken.

Makes 8 servings
Source: My Grandmother's Chinese Kitchen by Eileen Yin-Fei Lo