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White Cut Chicken: An Example Of White-Cut Chicken

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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.

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March 10th, 2010 at 1:19 am
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