White cut chicken / 白切雞
Jul 22nd, '11, 10:52
White cut chicken / 白切雞
White cut chicken with Shanghai bok choy and broth
Traditional Chinese 白切雞
Simplified Chinese 白切鸡
Cantonese Jyutping baak6 cit3 gai1
Hanyu Pinyin báiqiējī
Literal meaning white cut chicken
[show]Transcriptions
White cut chicken or white sliced chicken is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine.[1] Unlike most other meats in the siu mei category, this particular dish is not roasted.
Contents
[hide]
1 Preparation
2 Region
3 See also
4 Gallery
5 References
[edit] Preparation
The chicken is salt marinated and is cooked its entirety in hot water or chicken broth with ginger. Other variations season the cooking liquid with additional ingredients, such as the white part of the green onion, cilantro stems or star 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 light coloured, nearly white and, if cooked correctly, the meat will be quite tender, moist, and flavourful. The chicken is usually cooled before cutting into pieces.
Due to the simplicity of the preparation, the quality of the ingredients and timing is highly important for the success of the dish.
The chicken is served in pieces, with the skin and bone, sometimes garnished with cilantro. A classic dip is made by combining finely minced ginger, green onion, salt and hot oil. Additional dips can be soy sauce, or a chili pepper sauce.
[edit] Region
The dish is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong.[1][2] As such, it is present in Chinatowns around the world or wherever Chinese populations reside.
In all cases it is served with a condiment called jīang-cōng (姜蓉, Cantonese: goeng1 jung4) or jīang-cōng-yóu (薑蔥油, Cantonese: goeng1 cung1 jau4), which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil.
[edit] See also
Crispy fried chicken
Fried chicken
Hainanese Chicken Rice
[edit] Gallery
Ginger and scallion oil condiment
Dry version
[edit] References
^ a b Xinhuanet.com. "Xinhuanet.com." 白切雞. Retrieved on 2008-11-19.
^ 39World. "39World.com." 白切雞. Source mention 闽南, which is basically Minnan/Fujian. Retrieved on 2008-11-19.
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http://en.wikipedia.org/wiki/White_cut_chicken
White cut chicken with Shanghai bok choy and broth
Traditional Chinese 白切雞
Simplified Chinese 白切鸡
Cantonese Jyutping baak6 cit3 gai1
Hanyu Pinyin báiqiējī
Literal meaning white cut chicken
[show]Transcriptions
White cut chicken or white sliced chicken is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine.[1] Unlike most other meats in the siu mei category, this particular dish is not roasted.
Contents
[hide]
1 Preparation
2 Region
3 See also
4 Gallery
5 References
[edit] Preparation
The chicken is salt marinated and is cooked its entirety in hot water or chicken broth with ginger. Other variations season the cooking liquid with additional ingredients, such as the white part of the green onion, cilantro stems or star 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 light coloured, nearly white and, if cooked correctly, the meat will be quite tender, moist, and flavourful. The chicken is usually cooled before cutting into pieces.
Due to the simplicity of the preparation, the quality of the ingredients and timing is highly important for the success of the dish.
The chicken is served in pieces, with the skin and bone, sometimes garnished with cilantro. A classic dip is made by combining finely minced ginger, green onion, salt and hot oil. Additional dips can be soy sauce, or a chili pepper sauce.
[edit] Region
The dish is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong.[1][2] As such, it is present in Chinatowns around the world or wherever Chinese populations reside.
In all cases it is served with a condiment called jīang-cōng (姜蓉, Cantonese: goeng1 jung4) or jīang-cōng-yóu (薑蔥油, Cantonese: goeng1 cung1 jau4), which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil.
[edit] See also
Crispy fried chicken
Fried chicken
Hainanese Chicken Rice
[edit] Gallery
Ginger and scallion oil condiment
Dry version
[edit] References
^ a b Xinhuanet.com. "Xinhuanet.com." 白切雞. Retrieved on 2008-11-19.
^ 39World. "39World.com." 白切雞. Source mention 闽南, which is basically Minnan/Fujian. Retrieved on 2008-11-19.
---------------------
http://en.wikipedia.org/wiki/White_cut_chicken
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