Chinese food

Tai Chi chicken

Tai Chi chicken

Tai Chi Chicken: A Culinary Balance from East China

Introduction

Tai Chi Chicken (太极鸡 – Tàijí Jī) is a visually striking and symbolically rich dish from East China that draws its inspiration from the Chinese philosophy of Yin and Yang, or «Tai Chi.» In the culinary world, this dish represents balance — of flavors, colors, and textures — just as the Tai Chi symbol (☯️) reflects harmony in the universe.

Not only does Tai Chi Chicken stand out for its sophisticated appearance, which often mimics the iconic black-and-white Tai Chi symbol on the serving plate, but it also carries deep cultural significance. With roots in Jiangnan cuisine, particularly from the Zhejiang and Jiangsu regions, this dish is often served during important banquets or celebrations to symbolize harmony, unity, and the coming together of opposing forces.

Let’s delve into the fascinating origins of this dish, explore its ingredients, and walk through the detailed steps to prepare it.

Origin of Tai Chi Chicken

The term «Tai Chi» comes from ancient Chinese philosophy and Daoist cosmology. It represents the primordial state of the universe before the division into Yin and Yang — two opposing but complementary forces. The concept permeates all aspects of Chinese life, from martial arts and medicine to aesthetics and, indeed, food.

The dish known as Tai Chi Chicken is believed to have emerged in East China, specifically in the Jiangnan region — a lush, historically rich area south of the Yangtze River that includes cities like Suzhou, Hangzhou, and Nanjing. Known for its refined, artistic cuisine and gentle use of spices, Jiangnan food emphasizes harmony and subtlety, making it the perfect cultural backdrop for a dish inspired by balance.

Tai Chi Chicken is said to have been created by palace chefs during the late Qing Dynasty, who were tasked with creating not only delicious but symbolically meaningful dishes for the imperial family. Over time, it became a favorite in refined banquet settings, especially during weddings or diplomatic gatherings.

Characteristics of the Dish

  • Aesthetics: Served in a circular dish with black and white sauces arranged in the shape of the Tai Chi symbol.

  • Flavor Profile: A balance of sweet and savory; the white (Yin) part typically features a mild garlic or cream-based sauce, while the black (Yang) part incorporates soy sauce and sometimes black sesame paste.

  • Texture: Tender chicken, often poached or steamed, allowing the sauces to shine without being overpowered by deep-frying or intense spices.

  • Serving: Often garnished with spring onions, goji berries, or carved vegetables to enhance visual appeal.

Ingredients

The ingredients are divided into three categories: chicken preparation, white sauce (Yin), and black sauce (Yang).

For the Chicken:

  • 1 whole chicken (about 1.5–2 kg), preferably free-range

  • 1 thumb of ginger, sliced

  • 3 scallions, cut into 2-inch pieces

  • 1 tablespoon Shaoxing wine

  • Salt, to taste

For the White (Yin) Sauce:

  • 2 tablespoons chicken stock

  • 1 tablespoon cornstarch

  • 2 tablespoons milk or unsweetened coconut milk

  • 1 tablespoon minced garlic

  • 1 teaspoon sugar

  • Salt to taste

  • 1 teaspoon sesame oil (optional)

For the Black (Yang) Sauce:

  • 2 tablespoons soy sauce (dark preferred)

  • 1 tablespoon oyster sauce

  • 1 tablespoon chicken stock

  • 1/2 tablespoon black sesame paste (or hoisin sauce as a substitute)

  • 1/2 tablespoon cornstarch

  • 1/2 teaspoon sugar

  • 1 teaspoon sesame oil

Optional Garnishes:

  • Black and white sesame seeds

  • Goji berries

  • Scallion curls

  • Carrot flowers

Step-by-Step Preparation

Step 1: Prepare and Poach the Chicken

  1. Clean and trim the chicken, removing any excess fat.

  2. Bring a large pot of water to a boil. Add the sliced ginger, scallions, and Shaoxing wine.

  3. Gently place the chicken into the pot. Reduce the heat to low and poach the chicken for about 35–40 minutes, depending on size. The water should barely simmer, not boil.

  4. To check for doneness, insert a chopstick into the thickest part of the thigh — the juices should run clear.

  5. Once cooked, remove the chicken and plunge it into an ice bath to tighten the skin and lock in moisture.

  6. Once cooled, cut the chicken into bite-sized, even slices and arrange them on a large circular plate, leaving space in the center for the sauces.

Step 2: Prepare the Yin (White) Sauce

  1. In a small pan, heat a teaspoon of oil and sauté the garlic until fragrant.

  2. Add the chicken stock, milk (or coconut milk), sugar, and a pinch of salt.

  3. Mix the cornstarch with a tablespoon of water and stir into the sauce to thicken.

  4. Stir constantly over low heat until it reaches a smooth, creamy consistency. Add sesame oil if desired.

Step 3: Prepare the Yang (Black) Sauce

  1. Combine the soy sauce, oyster sauce, chicken stock, and black sesame paste in a pan over medium heat.

  2. Stir until the paste dissolves.

  3. Add sugar and cornstarch slurry (cornstarch mixed with a bit of water).

  4. Stir until the sauce thickens into a rich, glossy consistency.

  5. Drizzle in sesame oil to enhance the aroma.

Step 4: Assemble the Tai Chi Presentation

  1. Using the sauces, carefully create the Yin-Yang symbol on the plate:

    • Pour the white sauce on one side of the plate in a semi-circular shape.

    • Pour the black sauce on the opposite side to complete the circle.

    • Using a spoon, gently curve the edges of each sauce into the classic swirl of the Tai Chi symbol.

  2. Use small dots of opposite color (e.g., black sesame seed in the white sauce and a drop of white sauce in the black) to represent the inner dots of the symbol.

  3. Arrange the chicken pieces around the sauces or slightly overlapping them, depending on your desired aesthetic.

Serving Suggestions

Tai Chi Chicken is best served warm, as a centerpiece for a festive meal. It pairs beautifully with:

  • Steamed jasmine rice or glutinous rice

  • Lightly stir-fried bok choy or pea shoots

  • A chilled appetizer such as cucumber salad with vinegar and garlic

For beverage pairing, consider a mild green tea or Shaoxing rice wine, both traditional and subtle enough to complement the flavors.

Cultural Symbolism and Modern Interpretations

This dish is more than just a culinary creation — it’s a visual metaphor for harmony, duality, and balance. In modern Chinese cuisine, Tai Chi Chicken has become a popular showpiece at wedding banquets and diplomatic dinners, appreciated not only for its taste but for its cultural storytelling.

Some modern chefs have experimented with:

  • Sous-vide chicken for an even silkier texture.

  • Vegetarian or vegan versions using tofu skin and mushroom-based sauces.

  • Fusion adaptations, adding truffle oil or serving the sauces in geometric plating for a more contemporary look.

Conclusion

Tai Chi Chicken is a dish that beautifully embodies the principles of balance and harmony central to Chinese philosophy and culinary art. With its roots in the elegant Jiangnan cuisine of East China, it offers both visual delight and sophisticated flavor. Whether you’re preparing it for a special occasion or exploring new culinary traditions, this dish invites you to slow down, appreciate the artistry, and taste the balance in every bite.