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