White cut chicken is also known as “white cut chicken”. Yuan Mei of Qing Dynasty called it “white sliced chicken” in Suiyuan Shidan. “Chicken is the most powerful, and all kinds of dishes depend on it. Therefore, it is the first of the Yus, and it is attached by other birds as the Yus list.”. In today’s family cooking, there are more than 200 kinds of chicken dishes, and the most popular one is the white cut chicken, which has the original flavor, strong chicken, crisp skin, and no blood in the bones. It is not a common food at all, and is favored by the eaters. In particular, the thin layer of fat between the chicken skin and the chicken not only keeps the flavor of chicken oil, but also makes the white cut chicken fat. As a chicken, it’s moderately fat and thin, and the scale is just right. Just like the wise way of life, no wonder it can “eat all over the sky in a fresh way”. On the first month of the new year, Yichu invited friends to try the taste of white cut chicken in enamel pot.


One three yellow chicken
500g shallot
1 piece of ginger
1 tbsp soy sauce
3 tbsp cooking wine
2 teaspoons salt
1 tsp sugar


Step 1
Clean up the chicken, evenly spread a little salt and cooking wine on the surface of the chicken by hand, and let it stand. At the same time, spread the whole green onion on the bottom of the cast iron pot.

Step 2
Put the whole chicken into the enamel pot and spread ginger slices on the chicken.

Step 3
Heat for about 2 minutes with medium heat, see smoke coming out, turn to low heat and cover the pot. Put some ice on the lid of the pot or pour water, which can strengthen the internal condensation and internal circulation function of the enamel pot, and perfectly achieve the effect of no water cooking.

Step 4
Simmer over low heat for about 25 minutes. Open the lid and poke the chicken leg with chopsticks. No blood will come out.

Step 5
Turn off the heat and take out the chicken, then immerse it in ice water or cold boiled water for 10 minutes (the purpose is to ensure the tightness and taste of the chicken skin). Drain the water on the surface of the chicken again, cut it into large pieces and put it on the plate.

Step 6
In addition, prepare some shallots and ginger (shallots need to be chopped), and then add 1 tbsp soy sauce and a small amount of sugar to mix well. At the same time, add the juice from the ingredients in the pot into the dipping material and stir it again. A typical white cut chicken dipping material will be completed.