White cut chicken, also known as white cut chicken, is one of the most common chicken dishes of Guangdong cuisine, which belongs to pickled chicken. It is characterized by simple production, just ripe but not rotten, without ingredients and keeping the original flavor. Sliced chicken skin, smooth meat, light and delicious, famous in Guangdong, Hong Kong and Macao


Half a chicken
Four slices of ginger
Appropriate amount of garlic
Three spoonfuls of cooking wine
A big bowl of ice water
Three green onions
Two teaspoons fresh shellfish sauce
Half a spoonful of fish sauce
Half a teaspoon sesame oil
Half a spoonful of rice vinegar
A spoonful of oil
A teaspoon of sugar
Three spoonfuls of hot chicken soup


Step 1
Clean up half the chicken

Step 2
Chicken directly into the pot of cold water, water over chicken

Step 3
Prepare appropriate amount of ginger and onion, 2 teaspoons cooking wine, ice a large bowl of ice water in advance, and put the ice water into the refrigerator when the chicken is not ready

Step 4
Bring to a boil over high heat, add the prepared ginger, onion and cooking wine, continue to cook for 15 to 20 minutes, prick the thigh meat with chopsticks without bleeding, turn off the heat and simmer for 25 to 30 minutes

Step 5
Put the chicken out of the pot directly into the prepared ice water. Hot boiled chilled meat is better.  ( It's better to have ice in it.)

Step 6
Prepare dipping sauce: 2 tbsp fresh shellfish sauce + Half tbsp rice vinegar + Half tbsp fish sauce + Half tbsp sesame oil + 1 tbsp sugar + 1 tbsp oil consumption and proper amount of minced onion and garlic, then add 3 tbsp hot chicken soup and stir well

Step 7
When the chicken is completely cool, cut it into pieces and serve