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White-Cut Chicken

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White-Cut Chicken

White-Cut Chicken

White-Cut Chicken might be just the main course you are searching for. One portion of this dish contains approximately 16g of protein, 18g of fat, and a total of 232 calories. This gluten free and dairy free recipe serves 8. A mixture of cilantro leaves, scallions, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes around 5 hours.

Instructions

1
Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger.
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Green OnionsGreen Onions
Whole ChickenWhole Chicken
GingerGinger
HamHam
2
Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot.
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PastaPasta
WaterWater
SaltSalt
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PotPot
3
Add chicken, breast side down (chicken may not be completely covered with liquid), then reduce heat and simmer, covered, 20 minutes.
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Whole ChickenWhole Chicken
4
Remove from heat and let stand, covered, 30 minutes. Turn chicken over and let stand, covered, 15 minutes more (chicken will be cooked through).
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Whole ChickenWhole Chicken
5
While chicken stands, fill a large bowl three-fourths full with ice and cold water. Carefully remove chicken from pot with a large slotted spoon and plunge into ice water to stop cooking.
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WaterWater
Whole ChickenWhole Chicken
IceIce
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Slotted SpoonSlotted Spoon
BowlBowl
PotPot
6
Let stand, gently turning over once (be careful not to tear skin), until cool, about 10 minutes total. Carefully transfer to a cutting board and discard scallions, ham, and ginger from cavity. Pat dry. Rub skin with sesame oil.
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Sesame OilSesame Oil
Green OnionsGreen Onions
GingerGinger
HamHam
Dry Seasoning RubDry Seasoning Rub
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Cutting BoardCutting Board
1
Stir together scallions and soy sauce in a small heatproof bowl.
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Green OnionsGreen Onions
Soy SauceSoy Sauce
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BowlBowl
2
Heat wok over high heat until a drop of water vaporizes instantly.
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WaterWater
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WokWok
3
Pour oil around side of wok, then tilt wok to swirl oil, coating sides. When oil just begins to smoke, carefully add ginger (oil will spatter) and stir-fry 30 seconds. Immediately remove from heat and pour over scallion mixture, stirring to combine (scallions will wilt).
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Green OnionsGreen Onions
GingerGinger
Cooking OilCooking Oil
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WokWok
4
To cut and serve chicken on a platter (Chinese restaurant–style), cut off the head and neck (if attached) with a cleaver and put at one end of a large platter. (These parts, along with the back and feet, aren't always eaten.)
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Whole ChickenWhole Chicken
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CleaverCleaver
5
Cut off the feet.
6
Cut off the drumsticks and thighs, then cut crosswise through the boneinto 1-inch pieces.
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Chicken DrumsticksChicken Drumsticks
7
Place the feet and leg meat at the other end of the platter.
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MeatMeat
8
Cut off the wings, separating them at the joints, and put on the sides of the platter.
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Chicken WingsChicken Wings
9
Cut through the ribs, separating breast from back, then cut the backbone crosswise into 3 pieces and put them in the center of the platter. (Striking the cleaver with a rubber mallet makes the cuts clean.)
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RibsRibs
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CleaverCleaver
10
Cut the breast crosswise through the bone into 1-inch pieces and arrange on the back. Alternatively, cut chicken according to procedure and mound pieces in a bowl.
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Whole ChickenWhole Chicken
BoneBone
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BowlBowl
11
Drizzle 2 tablespoons dipping sauce over chicken and sprinkle with cilantro leaves.
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Fresh CilantroFresh Cilantro
Dipping SauceDipping Sauce
Whole ChickenWhole Chicken
12
Serve warm or at room temperature, with remaining dipping sauce on the side.
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Dipping SauceDipping Sauce
1
· Chicken can be cooked and rubbed with sesame oil (but not cut) 1 day ahead and chilled, covered. · Chicken can be cut up and arranged on platter 4 hours ahead and chilled, covered. Bring to room temperature 1 hour before serving.
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Sesame OilSesame Oil
Whole ChickenWhole Chicken
2
Drizzle with dipping sauce just before serving.· Dipping sauce can be made 4 hours ahead and kept, covered, at room temperature.
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Dipping SauceDipping Sauce
DifficultyExpert
Ready In5 hrs
Servings8
Health Score2
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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