🐓 Dad's White Cut Chicken (白切鸡) & Ginger Scallion Sauce (姜葱酱)!

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and just as flavorful.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

Start by boiling water in a big pot, enough to fully submerge the chicken.

Pour boiling water into the pot.

Add 1 tsp salt to the water.

Pierce a hole in the neck of the chicken to allow hot water to flow inside the cavity.

Stretch the thighs away from the body to prevent the meat from sticking together.

Dip the chicken in the pot a few times to heat the cavity.

Add more boiling water to ensure the chicken is fully submerged.

Cover the pot and bring it to a boil for 5 minutes.

Turn the heat down to a simmer and cook for another 35-40 minutes, adding 5 extra minutes for well-done chicken.

While the chicken is cooking, prepare the ginger scallion sauce.

Cut 4 pieces of green onion into halves and then into strips.

Mince 36 grams of ginger and 42 grams of green onion finely.

Heat 5 tbsp of corn oil in a wok until it reaches 350-400°F, or until it starts shimmering.

Add the minced ginger to the hot oil and cook for about 15 seconds.

Add the minced green onions and cook for another 20-30 seconds before transferring the sauce to a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens