Silky Bai Qie Ji with Ginger-Scallion Oil

⏱ 80 min · Serves 6

The Cantonese classic: a whole chicken gently poached until the flesh is just set and unbelievably juicy, then plunged into iced water so the skin turns glassy and taut. Served cool with a spoonful of sizzling ginger-scallion oil, it's proof that the simplest cooking is often the most luxurious.

Per serving: 486 kcal · 40.0g protein · 3.5g carbs · 34.0g fat

Ingredients

• 1 whole chicken, about 1.6kg, preferably free-range
• 4 litres water
• 6 spring onions, halved
• 1 thumb-sized piece ginger (about 40g), sliced
• 2 tbsp fine sea salt
• 1 tbsp Shaoxing wine
• Plenty of ice, for the ice bath
• 2 tsp toasted sesame oil, for brushing
• For the ginger-scallion oil:
• 80g ginger, finely grated or minced
• 8 spring onions, very finely sliced
• 1 tsp flaky sea salt
• 1/2 tsp caster sugar
• 120ml neutral oil (groundnut or sunflower)
• 1 tsp light soy sauce
• To serve:
• Steamed jasmine rice
• Sliced cucumber
• Coriander sprigs

Method

1. Bring the water to a boil in a large deep pot with the halved spring onions, sliced ginger, salt and Shaoxing wine.
2. Holding the chicken by the neck cavity, lower it into the boiling water for 10 seconds, then lift out. Repeat twice more — this sets the skin and keeps the cavity at the same temperature as the outside.
3. Lower the chicken in fully, breast-side down. Return to a bare simmer, then immediately turn the heat right down so the surface barely trembles (around 85C). Cover and poach for 35-40 minutes, depending on size.
4. Check for doneness: pierce the thickest part of the thigh — the juices should run clear and the meat should read 72C. Never let the water boil.
5. Prepare a large bowl or clean sink of heavily iced water. Lift the chicken out and submerge completely for 15 minutes. This firms the flesh and gives that signature jelly-like layer under the skin.
6. Meanwhile, make the oil. Put the ginger, spring onions, salt and sugar in a heatproof bowl. Heat the neutral oil until it just shimmers and a scrap of spring onion sizzles fiercely (about 180C), then pour it over in two goes, stirring. Stir in the soy sauce and let it sit.
7. Drain the chicken, pat dry and brush all over with sesame oil for shine. Rest 10 minutes.
8. Chop into bite-sized pieces through the bone with a heavy cleaver, or joint and slice if you prefer. Arrange on a platter with cucumber and coriander, spoon over some ginger-scallion oil and serve the rest alongside with hot rice.