This is the Correct Way to Make White Cut Chicken, Chef Shows You How to Make White Cut Chicken at Home, Extremely Tender
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Bai Zha Ji (White Cut Chicken) is a characteristic dish of the Chinese nation, originating in Guangdong, and is common in Southern Chinese cuisine. Cantonese Bai Zha Ji is the most well-known. It is visually appealing with a pale yellow skin and white meat, tender and juicy with a particularly delicious flavor.
The skin is pure white with a yellow-butter-like band, carrying the aroma of green onions. Green onions are cut into flower shapes and trimmed along the edges. When eating, it is served with mustard sauce or a specially prepared sauce, preserving the chicken's freshness and original flavor, offering a unique taste.
Below, we will share the detailed recipe with you. If you like it, learn it quickly!
White Cut Chicken
1. Use a three-yellow chicken (about half a chicken), clean it thoroughly. Cut the white part of a large green onion into segments, and slice fresh ginger into pieces for preparation.
2. Bring water to a boil. Prepare a basin of cold water on the side. After the water boils, immediately immerse the three-yellow chicken in hot water for 5 seconds, then take it out and immerse it in cold water for 5 seconds. Repeat this operation 3 times. The purpose is to make the chicken skin crisp.
3. Put green onion segments and fresh ginger in the pot, continue to boil water. If the water is not enough, add a little more water to ensure it covers the three-yellow chicken completely. When the water boils, immediately add a little cold water to maintain a water temperature of around 95°C. Put the three-yellow chicken in and cook over low heat for 10 minutes. During this process, the water should not boil, and when it boils, add cold water to keep it from boiling.
4. After 10 minutes, cover the pot with a lid and turn off the heat. Let it steam for 30 minutes. After 30 minutes, we take out the three-yellow chicken and immerse it in cold water for 20 minutes to cool it, tightening the chicken skin.
5. While the chicken is cooling, prepare the dipping sauce. Finely chop a piece of fresh ginger, flatten it, and cut it into fine foam. Also, cut white part of green onion into fine foam and put them together for preparation.
6. After 20 minutes, take out the three-yellow chicken, pat dry, and then brush sesame oil on the chicken skin, which makes the dish look more vibrant and the texture firmer. After brushing the oil, let it cool for another 30 minutes, then cut and arrange the dish.
7. In the ginger and green onion foam, sprinkle in salt, sugar, chicken broth, and pepper. Add a little vegetable oil to the pot and then pour hot oil into the basin.
Technical summary:
When making White Cut Chicken, the most important thing is to control the water temperature, which should be kept at a boil without boiling, and the temperature should be maintained at around 95°C. If the water boils, it will easily make the chicken skin rotten.
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