Description
A Taiwanese banquet staple where a fresh whole chicken is boiled perfectly with scallions and ginger, shocked in ice water to seal in umami, and chopped bone-in.
Restaurants serving Baizhanji (Boiled Chicken)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole chicken
- Scallion
- Ginger
- Garlic
- Thick soy sauce(Jiangyou Gao)
Instructions
- [Authentic Recipe]
- Clean a fresh whole chicken (head and feet attached), stuff belly with scallions, smashed ginger, and salt.
- Boil plenty of water in a large pot with wine and ginger. Hold the neck, dunk in and out
- times to let hot water circulate inside the belly.
- Submerge the chicken completely, poach on very low heat (or residual heat) for 30-
- mins to keep it moist (boiling ruins the meat).
- Immediately plunge the hot boiled chicken into a massive 'ice water' bath to shock it. This shrinks the skin, creating a gelatinous gloss and bounce.
- Brush with sesame oil, boldly chop bone-in with a cleaver. Eat dipped in special garlic soy paste (Suanrong Jiangyou).
Learn more Spice, substitutes, tips
Key spices
Garlic soy paste
Substitutes at Japanese supermarkets
Bone-in chicken thighs
Pairing
Cold Taiwan Beer or Shaoxing wine
Trivia
[For Everyone] The feast of all feasts, absolutely indispensable at Taiwanese weddings, festivals (Baibai), and Lunar New Year tables. The pinnacle of subtractive cooking possible only in Taiwan where ultra-fresh chicken is available.
Eating tips & etiquette
[Unique Eating] Dip the jiggly gelatinous 'skin' and moist 'breast meat' together into the sauce, sucking the meat completely off the bones!
Allergen
Chicken, Soy, Wheat