Cantonese · main
White-Cut Chicken
白切鸡 · Báiqiē Jī
Whole chicken poached in salted water, served at room temperature with ginger-scallion oil. The Cantonese chicken benchmark.
White-cut chicken is the Cantonese test of poultry quality. A whole chicken is gently poached in salted water (sometimes flavoured with ginger and scallion), then chilled and chopped through the bone. Served cold or at room temperature with ginger-scallion oil for dipping. The technique reveals the freshness and quality of the chicken without disguise.
Where to try
Cantonese restaurants. Hong Kong's Mott 32 and many traditional houses.
Dietary notes
Chicken; note the bones are typically left in.
Cities to try White-Cut Chicken
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