Bai Zhan Ji 白斬雞 (White Cut Chicken)


2 kg (4 1/2 lb) whole chicken


Rinse chicken inside and out.
Put breast-side up in a large pot. Add enough water to cover chicken.
Bring pot to boil. Cover and simmer for 15 minutes.
Turn off flame. Skim off any scum on water. Replace lid and let chicken steep for 30 minutes.
Pour off hot water leaving chicken in pot.
Pour in ice water and immerse chicken for several minutes to prevent overcooking and to seal in juices.
Cover and place in refrigerator for 2 hours.
Remove from refrigerator, cut into pieces Chinese-style.
Spread on a serving dish.
Put back in refrigerator for for at least 30 minutes to ensure even cooling.