White Cut Chicken

also called bak chit gai · baak cit gai · 白切雞 · white cooked chicken · poached chicken · plain chicken

The table

3 1/2 lb(1.6 kg)whole chickenpoach 30 min off the heat, lid onchill in an ice bath 15 min, until the skin draws tightrest 20 min, rub with sesame oil, chop
4 qt(3.8 L)water
6 slices(coin-sized)fresh ginger
3(knotted)scallions
2 Tbskosher salt
4 qt(3.8 L; half of it ice)iced water
2 tsptoasted sesame oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1poach 30 min off the heat, lid on

2chill in an ice bath 15 min, until the skin draws tight

goes in with what step 1 made

3rest 20 min, rub with sesame oil, chop

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
1 hr 5 min
Needs you
none of itthe rest you can walk away from
If you get it wrong
Unforgiving — the pot has to be big enough and hot enough to carry the bird through: an under-poached chicken is a safety failure
What you'll wash
Three things — the stockpot, a bowl for the ice bath, a rack to rest the chicken on
Does it keep
2 days — a cold dish anyway, but the skin loses its gel by the second day; cut the ginger fresh

  1. poach 30 min off the heat, lid on

    30 minwalk awayfrom the start

  2. chill in an ice bath 15 min, until the skin draws tight

    15 minwalk away30 min in

  3. rest 20 min, rub with sesame oil, chop

    20 minwalk away45 min in

You'll need stockpot

Goes with

See how it is written
>> title: White Cut Chicken
>> category: Stews & Braises
>> tags: chicken, chinese, poached, cold plate, ginger
>> counters: Dim Sum Counter, One Pot, The Bowl Shop
>> aka: bak chit gai, baak cit gai, 白切雞, white cooked chicken, poached chicken, plain chicken
>> pairs-with: ginger-scallion-oil
>> servings: 4
>> time: 1 hr 30 min
>> slack: unforgiving — the pot has to be big enough and hot enough to carry the bird through: an under-poached chicken is a safety failure
>> washing-up: the stockpot, a bowl for the ice bath, a rack to rest the chicken on
>> keeps: 2 days — a cold dish anyway, but the skin loses its gel by the second day; cut the ginger fresh

>> step: poach 30 min off the heat, lid on
Poach @whole chicken{3 1/2%lb}(1.6 kg) breast-down in a #stockpot{} of @water{4%qt}(3.8 L) boiled with @fresh ginger{6%slices}(coin-sized), @scallions{3}(knotted) and @kosher salt{2%Tbs}: back to a tremble, lid on, off the heat altogether, ~poach{30%min}.

>> step: chill in an ice bath 15 min, until the skin draws tight
Lift @&(~1)chicken{} straight into @iced water{4%qt}(3.8 L; half of it ice) and ~chill{15%min}.

>> step: rest 20 min, rub with sesame oil, chop
Drain @&(~1)chicken{}, ~rest{20%min} on a rack, rub it over with @toasted sesame oil{2%tsp}, and chop it through the bone.