White cut chicken
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| White cut chicken | |||||||||||
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| White cut chicken with mashed ginger in the side container | |||||||||||
| Traditional Chinese: | 白切雞 | ||||||||||
| Simplified Chinese: | 白切鸡 | ||||||||||
| Cantonese Jyutping: | baak6 cit3 gai1 | ||||||||||
| Hanyu Pinyin: | bái qiē jī | ||||||||||
| Literal meaning: | white cut chicken | ||||||||||
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White cut chicken or white sliced chicken is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. Unlike the other meats in the siu mei category, this particular dish is not roasted. The chicken is often cooked in this fashion: A large pot of water with a slice of ginger will be boil; Once the water reaches its boiling point, the chicken is then quickly placed into the pot. The water is brought back to a boil and then the heat is turned off. The chicken is left there for about 30 minutes and then taken out. This results in the chicken have a light coloured, near white skin and, if cooked right, it will generally be quite tender and moist.
The dish can be found in Southern China regions including Guangdong and Hong Kong. It is also available in most Chinatown restaurants overseas. In all cases it is served with a side order of a condiment called goeng1 jung4 (姜蓉) or goeng1 cung1 jau4 (薑蔥油), which is a heavily salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil. The dish relies heavily on this condiment for its flavoring.
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[edit] Gallery
 Mashed ginger closeup |
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