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What on earth is 'white cut chicken'

2017-01-30 11:31 ChineseTime

What on earth is white cut chicken

To make authentic "white cut chicken", the cook needs to do two things. First, 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.

What on earth is white cut chicken

白斩鸡是粤菜鸡肴中最普通的一种,属于浸鸡类。以其制作简易,刚熟不烂,不加配料且保持原味为特点。白斩鸡皮爽肉滑,清淡鲜美。肉色洁白皮带黄油,具有葱油香味,葱段打花镶边,食时佐以芥末酱或特制酱油,保持

了鸡肉的鲜美、原汁原味,食之别有风味。

白斩鸡是冷盘。白斩鸡,始于清代的民间酒店,因烹鸡时不加调味白煮而成,食用时随吃随斩,故称“白斩鸡”又叫“白切鸡”。又因其用料是上海浦东三黄鸡(脚黄、皮黄、嘴黄),故又称三黄油鸡。后来上海各饭店和熟

食店都经营“白斩鸡”,不仅用料精细,而且还用熬熟的“虾子酱油”同鸡一起上桌蘸食。此菜色泽金黄,皮脆肉嫩,滋味异常鲜美,久吃不厌。

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