Cantonese White Cut Chicken

White-cut chicken (白切鸡) is a Chinese specialty dish that originated in Guangdong. White-cut chicken is also called white-cut chicken and three-yellow yellow chicken. It is a traditional Cantonese dish. White-cut chicken is a cold dish that originated in folk restaurants in the Qing Dynasty. Because the chicken is cooked without seasoning and is cut as it is eaten, it is called “white-cut chicken” or “white-cut chicken”.

Because its ingredients are three yellow chickens (yellow feet, yellow skin, and yellow mouth) produced in Yangshan County, Qingyuan City, Guangdong Province, it is also called three-yellow yellow chicken. Later, all restaurants and delicatessens in Guangdong sold “white-cut chicken”. Not only are the ingredients fine, but they are also served with boiled “shrimp soy sauce” and served on the table with the chicken.

This dish is golden in color, with smooth skin and tender meat, and tastes extremely delicious, and you will never get tired of eating it.
Yuan Mei of the Qing Dynasty called it white slice chicken in “Suiyuan Food List”. He said: “Chicken is the most useful, and all dishes depend on it, so it is ranked first in the feather family, and other birds are attached to it to make a list of feather families.” The list lists dozens of chicken dishes, which are used for steaming, roasting, stewing, braising, and pickling. The first one is white sliced ​​chicken, which is said to have the “flavor of Tai Geng Yuan wine.” Today, there are more than 200 chicken dishes in the Cantonese cuisine world, but the most popular one is white cut chicken, which has original flavor, tender skin and smooth meat. It is suitable for large banquets and small banquets. It is a must-have during festivals and is deeply loved by gourmets and ordinary people.

Ingredients

• Chicken, Whole
  • Aromatics
    • Ginger, 5 – 6 thick slices
    • Garlic, 3 – 4 clove
    • Chinese leek/chives, 1 stalk, cut to 20 – 25mm thickness
  • Spices
    • Turmeric power
  • Condiments
    • Salt
    • Sesame oil
• Sauce
  • Garlic
  • Spring onions
  • Oil

Equipment

• Soup pot, big enough to cover the whole chicken
• Cooling pot with ice to quench the chicken

Preparation

• Chicken
  • Cut a hole just below the neck for water flow when cooking
  • Cut and dispose the nails on the toes
  • Cut and keep the yellow chicken fat in the backside
  • Wash the chicken
  • Wipe the inside and outside with fine salt generously
  • Wipe the outside with turmeric powder (optional)
  • Stuff the chicken legs into the belly of chicken
• Sauce
  • Cut the ginger into fine shreds
  • Cut the spring onions

Cooking

1. Drop 1 TBSP salt, cut ginger, leeks into the pot of water
2. Boil the water with maximum heat
3. When the water is boiling,
   • Hold the chicken by the neck and dip into the boiling water and swirl for 10 seconds.
   • Lift chicken out of boiling water for 10 seconds.
   • Repeat the above 3 times
4. Turn to lowest heat
5. Put the chicken into the pot, cover the pot and wait for 10 minutes
6. Turn off the fire, and wait for another 25 minutes
7. Transfer the chicken to the cold water pot and leave it for 30 minutes
8. Remove from the cold water
9. Apply a layer of sesame oil on the chicken (optional)
10. Cut the chicken

Sauce

1. Place spring onion and grinded ginger into bowl
2. Add soya sauce 1 – 2 TBSP
3. Add sugar 1 TSP (optional)
4. Add sesame oil, 2 TSP (optional)
5. Heat up some cooking oil on frying pan and pour over the above
6. Mix well