Overview
Chinese Name: 白斩鸡
English Name: White cut chicken; Boiled chicken
Category: Cantonese cuisine粤菜
Main Ingredients: Chicken
White Cut Chicken白斩鸡, also known as the white-cut chicken白切鸡, is a Chinese national characteristic dish, a classic Cantonese dish, and widely exists in southern cuisine.
The white-cut chicken has a beautiful shape, yellow skin, and white meat. It is fat, tender, and delicious. It tastes very delicious. The meat color of this dish is white leather belt butter. It has the flavor of onion oil. The onion section is decorated with flowers. When eaten, it is accompanied by ginger, garlic, and soy sauce, which keeps the chicken fresh and original. The food is unique.
The white-cut chicken originated from folk restaurants in the Qing Dynasty清朝. It was cooked without seasoning. It can be cut when eaten. This dish is golden in color, crisp in the skin, and tender in meat. It tastes extremely delicious. I can’t get tired of eating it for a long time.
In September 2018, it was rated as one of Shanghai’s top ten classic famous dishes of “Chinese cuisine”. Xiaoshaoxing Chicken小绍兴白斩鸡, Zhending Chicken振鼎鸡白斩鸡, and Taihuang Chicken泰煌鸡白斩鸡 are all well-known brand delicacies in Shanghai.
The white-cut chicken is also called the three yellow oily chicken because it is made of the three yellow chickens (yellow feet, yellow skin, and yellow mouth) produced in Yangshan County阳山县, Qingyuan City清远市, Guangdong Province广东省. Later, restaurants and delicatessens in Guangdong all operated “white cut chicken”, which not only used fine ingredients but also used boiled “shrimp soy sauce” to dip chicken on the table.
Yuan Mei袁枚 of the Qing Dynasty called it white sliced chicken in Suiyuan Food List随园食单. He said, “The chicken is the most powerful, and all kinds of dishes depend on it. Therefore, it is the leader of the feathered family, and its birds are attached to it as a feather family list鸡功最巨，诸菜赖之， 故令羽族之首，而以他禽附之，作羽族单.” There are dozens of chicken-based dishes on the list, which are used for steaming, frying, simmering, braising, and brewing. The first one is white sliced chicken, which is said to have “the taste of Taigenyuan liquor太羹元酒之味”.
Nowadays, there are more than 200 kinds of chicken dishes in the Cantonese cuisine kitchen, but the most popular one is the cut chicken. It is authentic, with cool skin and smooth meat. It is suitable for big feasts and small banquets. It is a must for the Chinese New Year and holidays. It is loved by foodies and ordinary people.
White-cut chicken is not only a delicacy but also a feeling for Cantonese. Many families will kill chickens only on the Spring Festival, on their birthdays, or at banquets, so that they can have the opportunity to eat sliced chicken.
Although there are many ways to eat chicken in Guangdong, white-cut chicken is the most evocative dish.
How to make White Cut Chicken?
Ingredients：
- A three-yellow chicken三黄鸡
- A piece of ginger
- Two octaves
- A dozen Chinese prickly ash
- A clove of garlic
Instruction:
- Step 1, Put onion, ginger, star anise, and pepper in cold water, boil, add chicken, and simmer for two minutes. Then turn the chicken over and cook it on the other side for another two minutes. Then cover and simmer for ten minutes.
- Step 2, Put an appropriate amount of oil in the pot, put a small handful of pepper cold oil in the pot, and stir fry the pepper in the minimum heat until it is dark brown (about six or seven minutes). At this time, you will smell the aroma of pepper oil.
- Step 3, Prepare two bowls, one with standard onion, ginger, and pepper oil, and the other with ginger and garlic sauce. Cut the chives into chopped scallions and rub the ginger and garlic into powder. Filter out the Chinese prickly ash, cook two bowls of dipping materials in boiling oil, then add two spoons of salt to the bowl with scallions and ginger to cook chicken soup, and add a few spoons of soy sauce to the bowl with ginger and garlic.
- Step 4, Take Qingyuan chicken out of the horse and soak it in cold water. Ice water is better. Rapid changes in heat and cold will suddenly tighten the chicken skin, making it more soft and crisp. Finally, control the water and cut the chicken into pieces.
Video Guide
You might also be interested in: