White-Cut Chicken

White-Cut Chicken
Photo by Mikkel Vang


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

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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