• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

White Cut Chicken (Young Bird)

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 8 -(up to)
  • 10 c Water
  • 3 sl Fresh ginger root
  • 1 Or
  • 2 Scallion stalks
  • 1 Spring chicken
  • 1 tb Sherry
  • 1 ts Salt


1. Bring water to a boil in a heavy saucepan. Slice ginger root; cut
scallion stalk in 1-inch sections, and add to pan.

2. Add chicken, sherry and salt. Cover pan and bring to a boil again over
medium heat.

3. Turn off heat and let stand, covered, 1 hour. (Do not remove lid.)
Drain, reserving liquid for stock.

4. Let chicken cool; then refrigerate to chill. Chop in 2-inch sections, or
carve Western-style. Serve with dips for white cut chicken (see "... Dip
for Chicken" recipes: "Soy-Oil", "Oil-Salt", "Chicken Fat-Soy",
"Garlic-Soy", "Mustard-Soy" or "Hoisin").

NOTE: To test for doneness, pierce chicken leg with a fork at the end of
step 3; if no blood is drawn, the bird is done. Otherwise, bring liquid to
a boil again. Turn off heat and let stand, covered, 30 minutes more.

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