White Cut Chicken
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White Cut Chicken
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White Cut Chicken (Simplified Chinese: 白切鸡; Traditional Chinese: 白切雞; Pinyin: Báiqiē jī) is a Cantonese classic of whole chicken gently poached, chopped through the bone, and served with ginger-scallion sauce, prized for silky skin and clean flavor.[1]
Characteristics
Meat should be just cooked and juicy; a pinkish hue near the bone can be normal when carefully poached. The accompanying oil is aromatic rather than spicy.
Ingredients (overview)
Whole chicken, water or light stock, ginger, scallion, salt, and oil for the dipping sauce. Quality depends on bird and precise timing.
History and culture
White-cut technique is central to Cantonese chicken cookery and relates to Hainan and Wenchang chicken traditions. On this wiki see Wenchang Chicken and Hainanese Chicken Rice for related poached-chicken lineages.
Serving and variations
Room temperature or slightly warm with rice. See Guangdong Food, Hong Kong Food, Wenchang Chicken, and Hainanese Chicken Rice.