White cut chicken is a famous dish in Guangdong and Guangxi. The so-called “no chicken, no banquet” means that every banquet in Guangdong and Guangxi must have white cut chicken. White cut chicken is loved by the masses, suitable for all ages, rich in nutrition, delicious, tender, sweet soup, original, without any seasoning. Compared with beef and mutton, white cut chicken has lower calorie and is not easy to gain weight.


1500 g hen
1 teaspoon of soy sauce
40g ginger
50g peanut oil
50g coriander
15g refined salt
50g chives
10 g sesame oil


Step 1
Remove the feathers and dirt from the chicken

Step 2
Boil the water in an iron pan until it boils. Put the salt and ginger slices in the boiling water. At the same time, boil the chicken in the pan (the amount of water should be more than the whole chicken)

Step 3
When the water boils again, turn to low heat

Step 4
Cook the chicken over low heat for 8 minutes (during this period, turn the chicken over 4-5 times to make it well cooked. To confirm whether it is well cooked, you can insert the chicken with chopsticks without blood flow)

Step 5
Take out the chicken and let it cool to about 30 degrees

Step 6
Cut into pieces, dip in sauce and serve

Step 7
To make sauce: cut ginger into small pieces, chive and coriander into small pieces

Step 8
Stir fry the prepared ginger with high-quality peanut oil in a hot pot

Step 9
Add refined salt, soy sauce, sesame oil, chive, coriander, and chicken soup. Bring to a boil