Cantonese white cut chicken 蒸白切雞

Cantonese white cut chicken, 蒸白切雞

Cantonese white cut chicken, 蒸白切雞

White cut chicken is a very popular and traditional chinese dish. The chicken is cooked and then cooled and finally cut in pieces. The skin has a light color and the meat is very soft and has a delicious flavour. Usually after cutting the chicken you will reassemble the pieces to make it look better.

I hope you will like this recipe and if you do please make sure to check out my hainanese chicken rice video too ;-)

Please click here for more information on white cut chicken: http://en.wikipedia.org/wiki/White_cut_chicken

材料:
1. 一 只光雞 大約 1, 210 克 = 42. 7 oz
2. 一些薑
3. 三條青蔥
4. 一些鹽
5. 六 茶匙紹興酒

面攃:

少許麻油

裝飾:

少些青蔥絲

汁 1. 薑蔥汁

1. 2 湯匙油
2. 1 茶匙薑茸
3. .1/4 茶匙糖
4. 1/3 茶匙鹽
5. 少許胡椒粉
6. 一些青蔥粒

汁 2..

1. 2 茶匙蠔油
2. 半茶匙生抽
3. 1 荼匙凍滾水

備大約: 今天的雞 1, 210 克 = 42.7 oz, 蒸 40 分
1, 270 克 = 44. 8 oz, 蒸 47 分,
1, 300 克 = 45. 9 oz , 蒸 50 分, 大家爐火不同請留意

Ingredients:

1. 1, 210 grams chicken = 42.7 oz
2. some ginger
3. 3 green onion
4. some salt
5. 6 tsp Shao xing wine

Topping:

some sesame oil
some slices spring onion

Sauce 1.

1. 2 tbsp oil
2. 1 tsp ground ginger
3. 1/4 tsp sugar
4. 1/3 tsp salt
5. pinch of pepper
6. some green onion

Sauce 2.

1. 2 tsp oyster sauce
2. 1/2 tsp light soy sauce
3. 1 tsp cold water

Tip for steaming time:

Today I use 1, 210 gram = 42. 7 oz around 40 mins
1, 270 gram = 44. 8 oz around 47 mins
1, 300 gram = 45. 9 oz around 50 mins
steaming time may vary depending on the heat

One Response to Cantonese white cut chicken 蒸白切雞

  1. Juliana says:

    Thank you for the recipes and videos, I can’t wait to try it now. Now I know why my “white cut chicken” just wasn’t quite right. There are so many recipes of yours that I would love to try. The only thing I miss from home is….food. Any recipe for Hainan chicken rice?

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