White Cut Chicken — 白切鸡
Cuisine: Chinese · Origin: Guangdong China
White Cut Chicken is a classic Cantonese dish featuring whole or portioned chicken that is gently poached in seasoned broth until just cooked through, then chilled and served at room temperature. The name refers to the pale, pristine appearance of the meat, achieved by avoiding high-heat cooking methods. Traditionally prepared with free-range or live chickens, the dish is prized for its tender, delicate texture and subtle flavor. It's typically accompanied by dipping sauces such as ginger-scallion oil, soy sauce, or chili oil, which provide essential flavor contrast. White Cut Chicken exemplifies Cantonese cooking philosophy—minimal intervention to highlight the natural quality of ingredients. The poaching liquid becomes a flavorful broth used for dipping or served alongside. This dish is popular for dim sum, casual dining, and special occasions throughout Guangdong and Hong Kong, representing comfort food at its most refined.
Standard serving: ~165 kcal (1 serving (250g), estimate)
This deceptively simple dish is considered the ultimate test of a Cantonese chef's skill—the quality of the broth, the precise timing, and the silky texture of the meat reveal everything about their technique and ingredient sourcing.
Photo by EVOW Sahgyune Paiem KAASEI 02238 (CC0), source.
白切雞 — 白切鸡
料理：Chinese · 起源地：Guangdong China
White Cut Chicken is a classic Cantonese dish featuring whole or portioned chicken that is gently poached in seasoned broth until just cooked through, then chilled and served at room temperature. The name refers to the pale, pristine appearance of the meat, achieved by avoiding high-heat cooking methods. Traditionally prepared with free-range or live chickens, the dish is prized for its tender, delicate texture and subtle flavor. It's typically accompanied by dipping sauces such as ginger-scallion oil, soy sauce, or chili oil, which provide essential flavor contrast. White Cut Chicken exemplifies Cantonese cooking philosophy—minimal intervention to highlight the natural quality of ingredients. The poaching liquid becomes a flavorful broth used for dipping or served alongside. This dish is popular for dim sum, casual dining, and special occasions throughout Guangdong and Hong Kong, representing comfort food at its most refined.
標準份量：約 165 kcal（1份（250公克），估計值）
這道看似簡單的菜餚被視為考驗粵菜廚師功力的終極試金石——高湯的品質、火候的掌握，以及肉質的滑嫩程度，都能完全看出他們的廚藝水準和食材選用的功夫。
圖片來源：EVOW Sahgyune Paiem KAASEI 02238（CC0）— 來源