Chilled Chicken (白切雞)

In a large pot, place chicken in a single layer and add just enough cold water to cover the chicken fully. Add ginger and bring to a simmer over medium-high heat then reduce heat to lowest setting, cover the pot, and cook for about 10-15 minutes or until the chicken is cooked through. Test with a meat thermometer, chicken is done when it hits 165 F.

Carefully remove chicken from the water using a slotted spoon and let it cool slightly on a chopping board. Leave the broth in the pot to cool.

When cool enough to handle, cut chicken into 1″ pieces and place into a non-reactive container that fits the pieces in a single layer.

When broth and chicken have cooled off, season chicken with salt and pour 1 cup Shaoxing cooking wine over top. Spoon in the broth from the pot until the liquid just covers the chicken. Cover the container with cling film or a lid and refrigerate for at least 1 day, up to 5 days.

Serve cold with Ginger Scallion Sauce.

Note: Because the chicken is just cooked, it is typical for there to still be some redness in the bones. It’s not something Chinese people mind in this preparation but if you do, cook it for a little longer (up to 185 F).

Adapted from Serious Eats