White Cut Chicken, Soy Ginger Sauce

White Cut Chicken, Soy Ginger Sauce

This would be perfect for a picnic, You could put the chicken slices and sauce in a container to keep cool, then arrange on a platter, and add the chives to finish.
It’s an interesting cooking technique and the chicken stays very moist.


  • 2 chicken breasts, boneless, skinless
  • 3 cups water
  • 1 tbs minced, fresh ginger
  • 3 tbs soy sauce
  • 1 tbs dry sherry
  • 1 tsp sugar
  • 1 tsp sherry vinegar
  • 1/2 tsp sesame oil
  • 3 tbs chopped, fresh chives mine were garlic chives


  • Heat the water to boiling.
  • Place chicken in a skillet or saucepan, pour boiling water over, cover and simmer 10 – 12 minutes. Test.
  • When done, remove from water and let cool completely
  • Mix all remaining ingredients except chives.
  • When chicken is cool, slice about 1/2″ thick (1cm) .
  • Arrange on a platter with sides or in a gratin dish.
  • Spoon Soy Ginger sauce evenly over the chicken.
  • Top with chives and serve or refrigerate for up to 2 days


The cooking time is short but you need to allow the breasts to cool before slicing to keep them moist. Once sliced it’s best to let them marinate for at least 30 minutes before serving – or longer.
You could cook in the morning, slice when you have a spare 2 minutes later in the day and serve for dinner.
If your breasts are very large make a small slit in the center to check if it’s done or use a meat thermometer (165F, 75C)..

Keywords: Chinese Chicken, cold chicken

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