White-cut chicken is a traditional Chinese preparation that calls for poaching, cutting on the bone, chilling, and serving with a flavorful dipping sauce. Chicken doesn’t have to be fried, crisp, or golden brown to be delicious. When it comes to Chinese dishes, “traditional” usually implies “old as hell” and “bajillions served,” so they must be eating something right. If you’re still not convinced after trying this recipe (highly unlikely), here’s another example of pale but tasty steamed chicken.
recipe adapted from Eileen Yin-fei Lo’s The Chinese Kitchen and The Chinese Chicken Cookbook
白切雞 (Bai Qie Ji)
White Cut Chicken
With Ginger-Soy Dipping Sauce
makes 4 to 6 servings
3 1/2-pound chicken
1/4 cup kosher salt
For the Poaching Liquid:
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I just love eating this with minced ginger and chilli. Just lovely!
maybelles mom (feeding maybelle) says:
November 17th, 2008 at 8:35 pm oh, I love this and haven’t had it years and years.
Muse in the Kitchen says:
November 17th, 2008 at 10:13 pm
I love this dish! I always order it when we go out for wonton (I know – there I am, with a huge bowl of wonton and noodles, and the chicken on the side …) Love that we can try this at home, and the ginger-soy dip sounds perfect.
tastesofhome says:
November 18th, 2008 at 12:23 am
I love white cut chicken! and steamed chicken as well, we always had this while I was still living in Malaysia, both at home and when we go out LOL
yours look delish!!
Squawkfox says:
November 18th, 2008 at 1:15 am
Now this is something I can make! The sauce sounds delicious. I love ginger, and eat it most every day.
Lore says:
November 18th, 2008 at 3:35 am
What a gorgeous white cut! No, it definitely doesn’t need to be brown to be tasty (but my husband still doesn’t believe me when I tell him
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We call it Hainan Ji (or Hainan Chicken). It’s usually served as an appetizer, part of the army of cold dishes meant to prepare your stomach for the feast ahead.
When I make it at home, I take out the chicken out after the broth is room temp’ and brush the skin with a thin layer of soy sauce to achieve that yellow tinge some of you have been asking Jude about. Learnt it from a street hawker :)
Thank you for the recipe, Jude! All your dishes look amazing!
Jude says:
March 31st, 2009 at 8:52 pm
Deli, thanks for the tip! I actually don’t know how it got that yellow tinge but the soy sauce trick makes sense to me. I’m sure it makes the chicken taste better, too.
Leontine Lindeman says:
March 10th, 2010 at 1:19 am
This is a slick blogging platform. Which is it?
Thai Online Shop says:
April 10th, 2010 at 10:06 pm
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hmong recipes
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The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
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My brother said he liked the dish very much it was just that it was a little dry. He also said that the rice had a lemon hint in the rice because it was cilantro lime rice, the corn was very sweet, the black beans were savory, and that the tomatoes were evenly cut and flavorful. In addition, my brother also said that he was full after the meal I cooked .
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
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Learning how to maintain a healthy diet is crucial to live a happy life. Health is one of those things that we do not appreciate until it starts giving us problems. In my essay Jerk Chicken and Baked Rice, I have explained chronicle steps on how to make this dish. This dish will give you basic knowledge on Jamaican ways of cooking and introduce you to some new ingredients. This dish is for those who wants to learn how to cook something healthy, and also for those who just wants to eat some delicious food.
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Aside from curry= , the rice which accompanies the curry chicken in my recipe, also has great histo= rical/cultural/economical value.
Numerous cultures are scattered around the world today, and among one of the oldest cultures is the Chinese culture. China has a known history of over 4000 years and has been through more than 15 dynasties. Due to its broad history and an isolated natural geography, it has accumulated a rich culture with its own unique characteristics different from others. Among its culture, food takes a huge part of it. Going through the history, Chinese food has evolved from basic cooking to a very complex part of the Chinese culture. (Chinese History, 2005)
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