Classic Cantonese White cut chicken

White cut chicken is a classic Cantonese dish, which is famous for its original taste, fresh skin, smooth meat, light and delicious. The following is a common practice of White cut chicken:

Ingredients
Main ingredient: 1 chicken
Accessories: appropriate amount of salt, 3 scallions, and a few slices of ginger
Production steps
Prepare ingredients:
Clean the chicken thoroughly, removing internal organs and excess fat.
Wash and slice scallions, wash and slice ginger.
Boiling chicken:
Add enough water to the pot, add scallions, ginger slices, and cooking wine. Bring to a boil over high heat, then reduce the heat and simmer for 20-30 minutes until the chicken is fully cooked.
During the process of boiling chicken, you can use a spoon to skim off the foam.
Ice water immersion:
Quickly soak the cooked chicken in ice water to shrink the skin and make it more crispy.
You can choose the soaking time according to your personal taste, and it is generally recommended to soak for 10-15 minutes.
Cutting and dipping:
Remove the soaked chicken, drain the water, and cut it into small pieces.
To prepare the dipping sauce, you can chop the scallions and ginger into small pieces, add an appropriate amount of salt, sugar, soy sauce, sesame oil, and chicken soup, and stir well.
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Put the sliced chicken pieces on a plate, drizzle with seasoning sauce, and enjoy.
Tips
Material selection: Choose fresh ground chickens with firm meat and delicious taste.
Boiling chicken: Control the heat well to avoid overcooking which can cause the chicken to age.
Ice water immersion: Ice water can quickly cool chicken, making its skin crispy and tender.
Through the above steps, you can make a delicious White cut chicken. Pairing different dipping sauces can add more flavor layers.