Scallion Oil White-Cut Chicken
A classic Cantonese home-style dish. The poached chicken is white with a golden oil sheen, fragrant with scallion oil, and served with mustard sauce.
Ingredients
Clean, fat, tender young hen (approximately 0.8–1.2 kg is best)
1
Scallions (cut into thin strips)
120 g
Ginger (cut into thin strips)
40 g
Vegetable oil
120 g
White pepper powder
A pinch
Salt
15 g
MSG
8 g
Instructions
1
Step 1
Poach the chicken in a pot of boiling broth until cooked through (do not overcook; about 15 minutes is usually enough). Remove and cut into pieces (maintaining the original shape of the chicken), then arrange the head and wings on top.
2
Step 2
Cut the scallions and ginger into thin strips.
3
Step 3
Heat oil in a wok over high heat until hot. Sprinkle ginger strips over the chicken, then pour the hot oil over it, and finally add the scallion strips.
4
Step 4
Add 200 g of broth to the wok and bring to a simmer over low heat. Add white pepper, salt, and MSG, and cook into a sauce. Pour the sauce over the chicken to finish.
