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White Cut Chicken is a traditional and typical Cantonese cooking. It is also one of the most popular festival dish, like Ching Ming festival, Chinese new year, or even birthday!
There is many kinds of different ways for making White Cut Chicken. Generally, it is cooked by steaming or poaching without boiling. Then, meat remains tender and juicy, skin would become crunchy and smooth after iced stock. And a classic ginger and scallion dip is indispensable to this poached chicken. This fragrant ginger and scallion sauce enhances the flavor and much of the deliciousness of chicken. To make authentic "white cut chicken", the cook needs to do two things. First of all turn off the heat when the water starts to boil and allow the chicken to get cooked in its entirety in the residual heat. Second, put the chicken into ice-cold water for 10 minutes before cutting it into pieces. This way you preserve the flavor of chicken and make the skin taste smooth and chewy as well. Cantonese cuisine focuses on keeping ingredients fresh and tender, avoiding overcooking or seasoning a dish. That's why "white cut chicken" is representative of local flavor. By contrast, many cuisines in northern China have a heavy taste. Take "kung pao chicken" for instance. It's a spicy stir-fried dish made with diced chicken, peanuts, chopped scallions, and chili peppers. Well, the introduction of white cut chicken here comes to an end, if you like our article, please kindly pay more attention to us, you may know about about us by clicking here.
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