 White cut chicken with Shanghai bok choy and broth (usually served withgeung yung, a tangy dip made of ginger, scallions, and garlic) | |
| Course | Main dishes |
|---|---|
| Place of origin | China |
| Region or state | Hong Kong,Guangdong,Fujian |
| Main ingredients | Chicken,ginger,scallion,cilantro |
| White cut chicken | |||||||||||||||||||||||||||||
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| Traditional Chinese | 白切雞 | ||||||||||||||||||||||||||||
| Simplified Chinese | 白切鸡 | ||||||||||||||||||||||||||||
| Jyutping | baak6 cit3 gai1 | ||||||||||||||||||||||||||||
| Hanyu Pinyin | báiqiējī | ||||||||||||||||||||||||||||
| Literal meaning | white cut chicken | ||||||||||||||||||||||||||||
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White cut chicken orwhite sliced chicken (traditional Chinese:白切雞;simplified Chinese:白切鸡) is a type ofsiu mei.[1] Unlike most other meats in thesiu mei category, this particular dish is not roasted, butpoached.[2] The dish is common to the cultures ofSouthern China, includingGuangdong,Fujian andHong Kong.[1][3] InHawaii, this popular dish is known ascold ginger chicken.[4][5]
The chicken is salt-marinated and cooked in its entirety in either plain hot water or chicken broth withginger. Other variations season the cooking liquid with additional ingredients, such as the white part of the green onion,cilantro stems orstar anise. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat for around 30 minutes. The chicken's skin will remain nearly white in color, and the meat will be quite tender and juicy. The dish can be served "rare", in which the meat is cooked thoroughly but a pinkish dark red blood is secreted from the bones. This is a more traditional version of white cut chicken that is seldom served in Chinese restaurants anymore. The chicken is usually cooled before cutting into pieces.
The chicken is served in pieces, with the skin and bone, sometimes garnished with cilantro, leeks or a slice of ginger. It is usually accompanied by a condiment calledgeung yung (Chinese:薑蓉;pinyin:jīang róng;Cantonese Yale:gēung yùng;lit. 'ginger paste') made by combining finely minced ginger, finely minced garlic, green onion, salt and hot oil. In Hawaii, this sauce is popular in other dishes such aspoke and noodles.[6][7] Additional dips can be spicy mustard,hoisin sauce,soy sauce,oyster sauce or chili pepper sauce.
