White cut chicken
In its own language: 白切雞
Poached chicken served chilled with a ginger and scallion dip
White cut chicken is a poached chicken dish from southern China, especially Guangdong, Fujian, and Hong Kong. The chicken is gently cooked in hot water or broth, then cooled and cut into pieces. It is served with a ginger-scallion sauce and sometimes garnished with herbs. This dish is a main course, often eaten at family meals or gatherings.
- Poached whole chicken, then cooled and sliced
- Served with a ginger, scallion, and garlic sauce
- A classic dish in Guangdong, Fujian, and Hong Kong
- Known as cold ginger chicken in Hawaii
What is White cut chicken?
White cut chicken is a dish where a whole chicken is gently poached in hot water or broth, sometimes with ginger or other aromatics. The meat stays moist and the skin remains pale. After cooking, the chicken is cooled and sliced into pieces, often with the bone. It is commonly served with a sauce made from minced ginger, scallion, garlic, salt, and hot oil, and may be topped with fresh herbs. The taste is delicate, with the sauce adding a sharp, savory note.
Where does White cut chicken come from?
This dish comes from southern China, with roots in Guangdong, Fujian, and Hong Kong. Unlike other meats in the siu mei family, which are roasted, white cut chicken is poached. Its preparation method sets it apart from other Chinese chicken dishes. In Hawaii, a version known as cold ginger chicken is popular, showing how the dish has traveled and adapted outside China.
How is White cut chicken made?
To make white cut chicken, a whole chicken is first rubbed with salt and then poached in hot water or broth, often with ginger added. Some cooks include green onion, cilantro stems, or star anise for extra flavor. Once the water boils, the heat is turned off and the chicken finishes cooking in the residual warmth. Afterward, the chicken is cooled, then cut into pieces for serving. The dish is typically presented with the skin and bone.
How and when is White cut chicken eaten?
White cut chicken is usually eaten at lunch or dinner, often as part of a shared meal. It is served cold or at room temperature, cut into pieces and paired with a ginger-scallion sauce. Other condiments like soy sauce, hoisin, or chili sauce may also be offered. The dish is enjoyed both at home and in restaurants, and is common at family gatherings.
Kinds of White cut chicken
Some versions of white cut chicken use different aromatics in the poaching liquid, such as star anise or extra herbs. The sauce may also vary, with some adding spicy mustard or oyster sauce. In Hawaii, the dish is known as cold ginger chicken and the ginger-scallion sauce is used with other foods like poke and noodles. Rare-cooked versions, where the meat is fully cooked but the bones release some red juices, are less common today.
What White cut chicken means
White cut chicken is a familiar part of southern Chinese meals and is often served at family tables and gatherings. Its simple preparation and mild flavor make it a favorite for everyday occasions. The dish is also an example of siu mei, a category of Cantonese prepared meats, but stands out because it is poached rather than roasted.
Questions people ask about White cut chicken
What is white cut chicken made of?
It is made from a whole chicken that is poached in hot water or broth, often with ginger, then cooled and served with a sauce of ginger, scallion, garlic, salt, and hot oil.
Where does white cut chicken come from?
White cut chicken comes from southern China, especially the regions of Guangdong, Fujian, and Hong Kong.
How is white cut chicken different from other Chinese chicken dishes?
Unlike many other Chinese chicken dishes that are roasted, white cut chicken is poached, which keeps the meat tender and the skin pale.
What is usually served with white cut chicken?
It is usually served with a dipping sauce made from minced ginger, scallion, garlic, salt, and hot oil, and sometimes with soy or chili sauce.
Is white cut chicken eaten hot or cold?
White cut chicken is typically served cold or at room temperature after being cooled following poaching.
Good reading and sources
- White cut chicken on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "White cut chicken", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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