@yikeludan0: 白切鸡The ice bath is the secret 🐔🧊 Silky skin, juicy meat, and a punchy ginger-soy sauce. Cantonese White Cut Chicken. Save it! Ingredients: Wengling yellow chicken 900g (or Qingyuan chicken / Wenchang chicken), scallions 25g, ginger 5 slices, Shaoxing wine 2 tbsp. Dipping Sauce: 4 tbsp chicken broth, 3 tbsp minced ginger, 2 tbsp light soy sauce, 2 tbsp steamed fish soy sauce, 1/2 tbsp dark soy sauce, 1/2 tbsp sugar. Instructions: Rinse the chicken. Trim off the tail and feet. Fill a pot with plenty of water. Add scallions, ginger, and Shaoxing wine. Bring to a boil. Hold the chicken by the head and dip it into the boiling water for 6-7 seconds. Lift it out. Bring the water back to a boil and repeat. Do this 3 times in total. Submerge the chicken in ice water for 3-4 minutes until the skin is completely cooled. Return the chicken feet to the pot and bring to a boil. Place the whole chicken in, drizzle a circle of sesame oil, cook for 2 minutes, then turn off the heat, cover, and steep for 20 minutes. Transfer the chicken to ice water again and soak for 30 minutes until completely cooled. Rub a little sesame oil over the chicken skin, then cut and serve. Dipping Sauce: Mix 4 tbsp chicken broth, 3 tbsp minced ginger, 2 tbsp light soy sauce, 2 tbsp steamed fish soy sauce, 1/2 tbsp dark soy sauce, and 1/2 tbsp sugar. Add chopped scallion and a splash of hot oil if you like. Tips: The three dips help the skin heat evenly and turn bouncy. Use very cold ice water for a firm, silky skin. Steep, don’t boil, for juicy meat. Let the chicken cool completely before cutting. Insert a chopstick into the thickest part of the thigh; juices should run clear. The dipping sauce is already salty, so extra salt is usually not needed. #WhiteCutChicken #CantoneseFood #PoachedChicken #FoodTok #ChickenRecipe

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Friday 09 October 2026 23:49:38 GMT