Servings: 6 servings
Calories: 386kcal
Ingredients
- 1 whole chicken about 1.5kg
- 1 thumb fresh ginger sliced, plus 1/4 cup finely minced
- 4 scallions whole, plus 1 cup finely minced
- 2 tbsp Shaoxing wine
- 1 tsp salt
- 3/4 cup avocado oil
- 1/2 tsp salt for the sauce
- 1 tbsp soy sauce for serving
Instructions
- Bring a large pot of water to a boil with the sliced ginger, whole scallions, Shaoxing wine, and salt.
- Lower the chicken into the pot, breast-side down. Bring back to a bare simmer, then reduce heat to low and poach gently for 35-40 minutes, until just cooked through.
- Remove the chicken and immediately plunge it into a bowl of ice water for 5 minutes to stop the cooking and tighten the skin. Drain and pat dry.
- While the chicken cools, combine the minced ginger, minced scallion, and 1/2 tsp salt in a heatproof bowl.
- Heat the avocado oil until just smoking, then pour it over the ginger-scallion mixture, stirring immediately.
- Chop the chicken into pieces and arrange on a platter. Drizzle with soy sauce and serve with the ginger-scallion oil alongside.
Notes
Chef's Tip: The ice bath immediately after poaching is essential - it's what gives the skin its signature silky, slightly jellied texture. Keto Swaps: none needed - poached chicken with ginger-scallion oil is naturally keto as written.
Nutrition
Calories: 386kcal | Protein: 34g | Fat: 26g
Tried this recipe?Let us know how it was!
About This Dish
Bai qie ji is judged on restraint — chicken poached so gently the meat stays silky, its flavor carried entirely by a vivid ginger-scallion oil poured on at the end.
Nothing needs swapping here; poached chicken with ginger-scallion oil is naturally keto as written.