Recipe by: Penelope Black

Serves: 6 – 8


White Cut Chicken

  •  1 whole chicken
  • 5 slices of ginger, gently crushed to release flavours
  • 2 sprigs of spring onion, cut into matchstick lengths
  • 3 cloves garlic, crushed
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil

Ginger Spring Onion Dipping Sauce

  • 8 slices ginger, peeled
  • 4 sprigs of spring onion
  • ½ – 1 tsp salt
  • 1/3 cup oil (any mild flavoured oil)


  • Bring a large pot of water to the boil. It should be big enough to fit an entire chicken.  Add the spring onion, crushed ginger and garlic to the pot of water.
  • Clean chicken and add to the pot of boiling water.  Ensure that the chicken is completely submerged and bring water back to the boil. Simmer on low heat for 45mins to 1hr, depending on the size of the chicken.
  • Prepare the dipping sauce: Finely mince the ginger, spring onion and salt together on the chopping board until you get a paste consistency.  Place this in a small heatproof bowl.  In a small pan/saucepan, heat the oil until very hot and pour oil the paste and mix well. Set aside to cool.
  • Mix the light soy sauce and sesame oil in a small bowl.  Remove chicken from the stock and set aside to cool.  Rub the soy sauce-sesame oil mixture all over the chicken.
  • Once cooled, chop chicken up into bite sized pieces, or just shred the meat from the chicken and serve with the dipping sauce.
  • You can also serve it with cold lettuce leaves. Place the chicken pieces inside the lettuce leaves, with some of the dipping sauce, wrap and eat!