What is Plain Chinese Chicken Called? An In-Depth Look at This Simple yet Flavorful Dish

Chicken dishes are an integral part of Chinese cuisine, known for their unique blend of flavors and cooking techniques While the complex seasonings of Sichuan peppercorns, star anise, and chili oils have popularized dishes like Kung Pao Chicken and General Tso’s Chicken globally, the simple poached white-cut chicken remains a staple comfort food for Chinese families

In this article, we’ll explore what plain Chinese chicken is called, how it’s prepared, its origins and cultural significance, regional variations, health benefits, and how to make it at home Whether you’re a Chinese food enthusiast or simply love tasty and nutritious chicken recipes, read on for an in-depth look at this classic dish!

What is Plain Chinese Chicken Called?

In Mandarin, plain poached chicken is called “bai qie ji” (白切雞), which literally translates to “white-cut chicken.” The name refers to the pale white color of the boiled chicken served without any additional seasonings besides salt.

It’s also commonly known as “white-cooked chicken,” “boiled chicken,” or “plain chicken” in English. Regional dialects like Cantonese may also have different names for the dish, like “bai zhan gai.”

A Classic Chinese Cooking Technique

Poaching chicken in plain water or broth has been a traditional Chinese cooking method for centuries. The gentle simmering results in tender, silky meat infused with the natural essence of chicken. It also has roots in ancient Chinese medicinal cuisine, with the broth believed to have restorative properties.

In traditional Chinese culture, serving a whole poached chicken represents prosperity and togetherness. The premium quality, unadulterated taste of the poultry was reserved for special occasions and honored guests.

So while elaborate seasoned chicken dishes have become popular globally, white-cut chicken remains nostalgic comfort food for many Chinese families. The minimalism highlights the pure, fresh flavor of quality chicken.

Regional Variations Across China

Plain poached chicken is enjoyed throughout China, but regions add their own touches:

• Northern China – Often cooked with aromatics like scallions, ginger slices, or goji berries. Served with dipping sauces.

• Eastern China – Chilled chicken is favored in summertime. Shredded chicken also added to soups.

• Southern China – Chicken poached in master stocks or herbal broths infuses more complex flavors.

• Sichuan – Spicy pickled chili oils and peppercorn mixes offered as dips.

• Cantonese – Chicken soaked in ice water post-cooking to tighten skin. Served with oyster sauce or ponzu dip.

• Hunan – Bones sometimes crushed before poaching to release marrow. Served with chili oil.

So while the basic poaching technique remains the same, regional ingredients and condiments add diversity to plain chicken in different parts of China.

Health Benefits of White-Cut Chicken

Besides being delicious, white-cut chicken is one of the healthiest ways to enjoy poultry:

• High in lean protein – Essential for building muscle, bone strength, and feeling full.

• Low in fat and calories – Poaching removes excess fat.

• Rich in vitamins & minerals – Packed with immunity-boosting zinc, energizing iron, and vitamin B.

• Contains collagen – The long simmering breaks down connective tissue into gut-healthy collagen.

• Easy to digest – Gentle cooking makes the proteins and nutrients easier to absorb.

• Versatile ingredient – Shredded chicken can be added to salads, soups, congee, stir-fries, and more!

So savoring white-cut chicken nourishes your body as much as it satisfies your appetite and nostalgia for the old world flavors.

How to Make Plain Poached Chicken at Home

Here’s a simple recipe to poach your own juicy white-cut chicken:

Ingredients:

• 1 small whole chicken (2-3 lbs)
• Water to submerge chicken
• 2 tsp salt
• Optional aromatics: ginger, scallion, goji berries

Instructions:

1. Rinse the chicken thoroughly under water. Remove any giblets.
2. Place the whole chicken in a stockpot and cover with cold water by 2 inches.
3. Add salt and any optional aromatics you desire.
4. Heat the pot over medium-high heat until the water reaches a gentle simmer. Lower heat to maintain a simmer.
5. Poach the chicken gently for 45-60 minutes until the meat near the leg joint reaches 165°F.
6. Transfer chicken to a platter to cool slightly. Serve warm or chilled.

For the best flavor, use the freshest and highest quality chicken available. Free-range and organic chickens have the most flavor. You can also save the broth for future cooking. Enjoy the wholesome taste of home-poached white-cut chicken!

So the next time you see “bai qie ji” on a Chinese menu or are hankering for some nostalgic flavors, you’ll know exactly what simple yet scrumptious dish is being referred to. This hearty boiled chicken is the ultimate comforting meal that lets the pure, delicate flavors of the fresh poultry shine.