Cantonese cuisine.

It is also called Pak Chop Chicken because it is cooked by blanching (boiling in clear water). It is regarded as a type of Cantonese siu mei in Hong Kong and is often sold in siu mei stores.

White Cut Chicken is characterized by cooking without adding spices and seasoning. The chicken is slaughtered and then dipped in hot water or steamed, with no or very little spices and seasoning added. The purpose is to let the natural freshness of the chicken show as much as possible, and this cooking method highlights the characteristics of Cantonese cuisine that seeks to maintain the original flavor of the ingredients. White-cut chicken is common in Hong Kong, Guangdong, Guangxi and Hainan.

Traditionally, white cut chicken is cooked by immersion, with the chicken cooked until just cooked through, as overcooking will make the meat less tender and rougher in texture. Once the chicken is de-feathered, it is placed in a pot of boiling water and heated. The chicken is immersed completely in the water, and when the boiling water comes to a boil, the stove is turned off to allow the hot water to continue to cook the chicken, and then cold water is poured over it to make the skin more crispy.

The advantage of this method of cooking white cut chicken is that it is not overcooked and can keep the meat tender; the disadvantage is that it is not easy to grasp the time of immersion, the chicken may not be fully cooked, and after the chicken is chopped open, there may still be red blood in the bone, and the hygiene may not be able to meet the requirements completely. Another cooking method is to put the chicken in a pot and steam the chicken with water vapor.

Food Culture

Bai Chop Chicken began in the Qing Dynasty in folk hotels, because the chicken is cooked without seasoning and boiled in white, and eaten with chopping, so it is called "Bai Chop Chicken". And because of its ingredients, Yangshan County, Qingyuan City, Guangdong Province, produced three yellow chicken (feet yellow, skin yellow, mouth yellow), so it is also known as three yellow oil chicken.

Later, Guangdong restaurants and delicatessens are operating "white chicken", not only with fine materials, but also with boiled "shrimp soy sauce" with chicken on the table for dipping. This dish has a golden color, crispy skin and tender meat, and the taste is exceptionally delicious, and you will never get tired of eating it.