White cut chicken is very famous in the two regions of home cooking, in addition to Guangdong, in Guangxi, domestic families around the country are very popular, the hotel restaurant, hotel restaurant, shift lever is a dish indispensable to the dining room bar, as the saying goes, "no chicken is not a feast". Authentic white cut chicken is a relatively general dish in the Guangdong cuisine, but want to do a good job of general dishes do authentic, need to pay attention to many details, such as the selection of materials, white marinade preparation, cooking methods, cooking time, after maturity of the treatment, preparation of dipping materials, and so on.

Guangdong white cut chicken the first highly valued selection of chicken, Zhanjiang chicken, also known as the three yellow chicken, called "Guangdong three names chicken" in the place, and therefore selected Zhanjiang chicken. Its second name Qingyuan chicken, bearded chicken can also be selected commonly used materials required to choose meat tender and thick, bone small and soft, the end of the end under the finished small hen. Too heavy too light not to choose. After slaughtering, it should be made immediately, and strive to be fresh. After the selection of common materials for primary processing. Cut the ginger into minced pieces and the scallion root into julienne strips. Then add salt and mix well to separate the outer package in two small bowls. Pan placed on medium heat, step on the oil to boil until slightly open, were poured into the above two small bowls, the ginger foam, green onion root shredded fried into the flavor reserved.

Pot placed on the pot stove, add water to boil until the water temperature of 9OC or so, with a portable handheld chicken head of the most beginning of the processing of the chicken, the body of the chicken into the water scalding, and then mentioned, and then put into the water scalding, and then mention, constantly scalding three times, so that the chicken inside and outside of the abdominal cavity of the work of the same temperature, but each scalding time is not easy to be too long. Finally, put the whole chicken into the pot, requiring the water to be submerged in the chicken body to cook for 15min, the chicken is cooked and fished out.

Put the cooked chicken into the boiling water to cold, remove the fluff and yellow clothes, wash the chicken with a clean towel will be all over the epidermis of the water on the wipe clean and tidy, then, the chicken's all over the epidermis over the hot pot of cold oil, so that it is shiny and lubricated. Finally, put the chicken into the waist plate and put it in the shape of a flower knife. The skin is tender and smooth, and the chicken flavor is fragrant. Pure white cut chicken, the first emphasis on the selection of chicken, the second emphasis on soaking skills, the third emphasis on dipping materials. The appearance of the color of golden and shiny, taste of crispy skin and smooth meat, bones slightly blood.