This is an AI-generated image.

Bai Qie Ji (Cantonese Poached Chicken)

Name: Bai Qie Ji (Cantonese Poached Chicken)
Total time: 35 min
Yield: Serves 4
Cuisine: China
Ingredients: 600g Chicken Thigh; 20g Ginger; 1 stalk Green Onion (Long); 1 tsp Salt; 2 tbsp Cooking Sake; 1 tbsp Sesame Oil; 1 tbsp Soy Sauce

Main Dish

⏱ 35 min

👥 Serves 4

Difficulty ⭐⭐

Chicken gently poached and finished with residual heat — a Cantonese classic, served with a ginger-scallion sauce.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

A staple of Cantonese yum cha and home tables. The chicken is gently poached and finished off the heat so it stays moist, letting the flavor of the chicken itself shine. The ginger-scallion sauce ties it all together.

🌆 Where it's eaten: Chilled, sliced, and served at family meals or for guests as a special dish.

🥕 Ingredients (serves 4)

Chicken Thigh 600g
Ginger 20g
Green Onion (Long) 1 stalk
Salt 1 tsp
Cooking Sake 2 tbsp
Sesame Oil 1 tbsp
Soy Sauce 1 tbsp

👩‍🍳 Instructions

Bring a large pot of water to a boil with the cooking sake and half the ginger and green onion.
Lower the chicken in skin-side down and cook for about 15 minutes, keeping the water just under a boil.
Turn off the heat and let the chicken sit in the hot water for 10 minutes to finish cooking gently.
Transfer the chicken to ice water to chill and firm up the skin.
Mince the remaining ginger and green onion, then mix with soy sauce and sesame oil for the sauce.
Slice the chicken into bite-sized pieces and spoon the sauce over the top to finish.

← More China recipes 🗺 Explore another country