White-Cut Chicken

White-Cut Chicken
Photo by Mikkel Vang


  • ½ cup fresh cilantro leaves
  • 3 tablespoons peanut or vegetable oil
  • 1 rasp grater
  • 14 cups water
  • 1 3- to 3 1/2-lb whole chicken (with head and feet), neck (if without head) and giblets reserved
  • 1 bunch scallions
  • 1 teaspoon Asian sesame oil
  • + 8 more ingredients
    • 1 teaspoon salt
    • 6 1/4-inch-thick round slices fresh ginger
    • 3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
    • 2 ounces Smithfield or other cured ham (1 piece or sliced), trimmed
    • 1 heavy cleaver
    • 1 bunch scallions
    • 1 tablespoon fresh ginger
    • 1 well-seasoned 14-inch flat-bottomed wok

Rinse chicken inside and out, then bend legs to tuck feet (if still attached) inside cavity. Stuff cavity with scallions, ham, and ginger. Bring water with salt to a boil in a deep 7- to 8-quart stockpot or pasta pot. Add chicken, breast side down (chicken may not be completely covered with liqui...

View full recipe at Epicurious


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