📝 I. Ingredient List
Here are the main ingredients needed to make White Cut Chicken.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Sanhuang Chicken / Young Chicken | 1 (approx. 1000g) | 🐔 Choose a chicken with yellow skin, feet, and beak. Weight around 1 kg is ideal. |
| Cooking Broth | Water | Enough to cover | 💧 Must fully submerge the chicken |
| Ginger | 20g (approx. 4-5 slices) | Peeled and sliced, for removing gaminess and adding aroma | |
| Green Onions (Scallions) | 2 stalks | Tied into a knot or cut into sections | |
| Shaoxing Wine (Huangjiu) | 5 ml | 🍶 Optional, for removing gaminess | |
| Cooling | Ice Water or Cool Boiled Water | 1 large basin | ❄️ For cooling the cooked chicken, contracts the skin |
| Glazing | Sesame Oil or Peanut Oil | As needed | For brushing the chicken, adds shine and aroma |
👨🍳 II. Instructions
Making White Cut Chicken emphasizes heat control and cooling. Here are the core steps.
- Prepare the Chicken:
- •Clean the slaughtered chicken thoroughly, remove internal organs and any remaining feathers. Rinse and drain.
- •For a nicer shape, twist the feet and tuck them into the cavity at the lower abdomen. Bend the head back and secure it under the wings, forming a plump oval shape for even cooking and a beautiful presentation.
- Blanch and Set the Shape (Key Step):
- •Add enough water to a large pot. Add the scallion knot, ginger slices, and Shaoxing wine (if using). Bring to a boil over high heat.
- •Hold the chicken by the neck, fully submerge it into the rolling boiling water. Turn it over and blanch for about 10-15 seconds to tighten and set the skin. Lift it out and pour out the liquid from the cavity.
- •Repeat this process 3-4 times (known as “three lifts and three dunks”). This ensures even heating inside and out and tightens the skin.
- Poach the Chicken:
- •Fully submerge the blanched chicken into the pot, ensuring enough water covers it.
- •Bring to a boil over high heat, then reduce to a low simmer or turn off the heat and let it cook using the residual heat. The time needed (generally 15-45 mins) depends on the size and age of the chicken.
- •Check for doneness: Insert chopsticks under the wing or into the thickest part of the thigh. If no blood seeps out, it’s cooked. The ideal standard is cooked meat with a slight pinkness near the bone.
- Ice Bath Shock (“Passing Through Cold River”):
- •Prepare a basin of ice water or cool boiled water.
- •Quickly remove the cooked chicken and immediately immerse it in the ice water to cool it down completely. Soak for several minutes up to 30 minutes (depending on the container and water volume). This step shocks the skin, making it crispy and the meat tender.
- •Remove and pat dry with paper towels.
- Coat with Oil and Chop:
- •Brush the entire chicken surface evenly with a layer of sesame oil or peanut oil. This prevents the skin from drying out and gives it a light yellow, glossy appearance.
- •Once the chicken is completely cool, chop it. First, chop off the neck, head, and feet. Cut open along the abdominal midline, remove the legs and wings, and split the body into two halves.
- •Chop the chicken into evenly sized pieces according to parts. Traditionally, the pieces should be able to be reassembled into the shape of a whole chicken.
- •Neatly arrange the chicken pieces on a flat plate to form the shape of the original chicken.
🧂 III. Seasoning Ratio & Nutrition Info
Precise Seasoning Ratios (For one serving of dipping sauce)
The flavor of White Cut Chicken relies heavily on the dipping sauce. Here are two common varieties.
| Flavor Type | Seasoning | Precise Amount | Notes (Emoji & Description) |
|---|---|---|---|
| Savory Ginger-Garlic Dip | Light or Dark Soy Sauce | 10-15g | Provides savory umami base |
| Minced Ginger | 5g | 🧄 Mince as finely as possible | |
| Minced Garlic | 5g | Adds pungent aroma | |
| MSG | 1-2g | Optional, enhances umami | |
| Sugar | 2-3g | Optional, balances saltiness, enriches taste | |
| Sesame Oil | 2-5 ml | Adds fragrance | |
| Sweet & Sour Citrus Dip | White Vinegar or Kumquat Juice | 10g | Provides acidity, Hainan kumquats offer unique flavor |
| Sugar | 5-10g | Provides sweetness, balances acidity | |
| Fine Salt | 2-3g | Provides base saltiness | |
| Minced Ginger | 3g | Adds flavor | |
| Minced Garlic | 3g | Adds flavor |
Mixing Method: Place all seasonings for the chosen flavor into a bowl and mix well. Adjust to personal taste.
💡 Chef’s Tips (TIPS)
- Choosing the Chicken is Key: Select breeds with thin skin and tender meat like Sanhuang chicken, young chickens, or Wenchang chicken for the best texture. A weight around 1 kg is ideal; too large and it’s hard to cook through, too small and there’s less meat.
- Heat Control is the Soul: Avoid boiling the chicken vigorously over high heat, as this can make the meat tough and dry. Use the “poaching” or “steeping” method, keeping the water at a gentle simmer (“shrimp eye” bubbles), to cook the chicken gently in the water temperature, resulting in tender, juicy meat.
- The Ice Bath is the Secret: Plunging the cooked chicken immediately into ice water (called “guò lěng hé” in Cantonese) is the crucial step for crispy skin and firm texture. Do not skip it.
- Chop After Complete Cooling: Always wait until the chicken is completely cool before chopping. This prevents the skin from tearing and the meat from falling apart, allowing for cleaner cuts.
- The Dipping Sauce is the Finishing Touch: Adjust the dipping sauce to personal preference. Common types include ginger-scallion oil sauce, sand ginger sauce, or sweet and sour citrus sauce.
