Bai Qie Ji – White Cut Chicken

White cut chicken or white sliced chicken is a type of Siu Mei. Unlike most other meats in the siu mei category, this particular dish is not roasted.

General Preparation of White Cut Chicken

The chicken is salt marinated and is cooked in its entirety in hot water or chicken broth with ginger. Other variations season the cooking liquid with additional ingredients, such as the white part of the spring onion, coriander stems or star anise. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat for around 30 minutes. The chicken’s skin will remain light coloured, nearly white and the meat will be quite tender, moist, and flavourful. The dish can be served “rare” in which the meat is cooked thoroughly but a pinkish dark red blood secretes from the bones. This is a more traditional version of white cut chicken that is seldom served in Chinese restaurants anymore. The chicken is usually cooled before cutting into pieces.

The chicken is served in pieces, with the skin and bone, sometimes garnished with coriander, leeks and/or a slice of ginger. A condiment usually accompanied by combining finely minced ginger, spring onion, salt and hot peanut oil. Additional dips can be spicy mustard, hoisin sauce, soy sauce, oyster sauce, or chilli pepper sauce.

Bai Qie Ji - White Cut Chicken
White cut chicken is a traditional Cantonese dish eaten at Chinese New Year to symbolise happiness, prosperity, and marriage ; And yet is comfort food in everyday Chinese home cooking.
Cook time: 
Total time: 
  • 1 x 1.8kg whole chicken (see notes)
  • 1 bunch spring onions (6 - 8)
  • 3 cm piece fresh ginger, sliced
  • 1 daikon radish, peeled and cut into bite-sized pieces (optional)
  • 2 carrots, peeled and cut into bite-sized pieces (optional)
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
Spring Onion Dipping Sauce
  • 4 tablespoons minced spring onions
  • 3 tablespoons finely minced or grated ginger
  • 4 tablespoons hot peanut oil
  • ¼ teaspoon salt
  • pinch of white pepper (optional)
  1. Thoroughly clean the chicken (see notes)
  2. Fill a large stock pot with just enough water to cover the chicken completely. Remove chicken and set aside.
  3. Add the bunch of spring onions, ginger slices, and the daikon radish and carrot pieces. Bring to a boil.
  4. Once boiling, slowly lower the chicken into the pot and return to the boil.
  5. When the water is JUST starting to boil, reduce the heat to a rolling simmer.
  6. Cover and continue cooking for about 45 minutes. (Depending on the size of your chicken, it may take a little less or more time to cook it through)
  7. Test if the chicken is done by poking a fork and into the thigh. (If the juices run clear, the chicken is done )
  8. Carefully remove the chicken from the pot and transfer to a large bowl of iced water. Let it chill for 15 minutes. (Allow to cool completely.)
  9. Strain and place the cooked daikon and carrots onto a serving plate.
  10. In the meantime; Make the dipping sauce by combining the spring onions, ginger, oil, and salt and pepper.
  11. Slice up the chicken into pieces, and serve with your vegetables, dipping sauce, and some white rice.
Rinse the chicken under cold water. Pay special attention to the cavity, and ensure any giblets are removed.
If you’d like to go traditional you can cook a whole chicken - alternatively, you can also poach smaller pieces for a shorter amount of time.
Additional dips can be spicy mustard, hoisin sauce, soy sauce, oyster sauce, or chilli pepper sauce.

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