Description
The basic yet ultimate Guangdong dish. A whole chicken is perfectly boiled unseasoned, then shocked in ice water to make the skin bouncy. Eaten by dipping in a special ginger-scallion oil sauce.
Restaurants serving Bai Qie Ji (Cantonese Boiled Chicken)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole chicken
- Scallion
- Ginger
- Veg oil
- Salt
Instructions
- [Authentic Recipe]
- Wash a fresh whole chicken.
- Boil water with scallion and ginger.
- Submerge the chicken for a few seconds and lift out; repeat
- times.
- Poach for
- mins at 90°C using residual heat.
- Instantly shock in ice water to tighten the skin.
- Cleave and plate.
- Serve with a sauce made by pouring hot oil over minced ginger, scallion, and salt.
Learn more Spice, substitutes, tips
Key spices
Special salted ginger-scallion oil
Substitutes at Japanese supermarkets
Can substitute by slow-poaching JP bone-in chicken thighs
Pairing
Jasmine Tea / Beer
Trivia
Cantonese people say 'No chicken, no banquet.' Because the cooking method is so simple, the freshness of the chicken dictates 100% of the flavor.
Eating tips & etiquette
Eat while sucking the marrow from the bone-in pieces. Top heavily with the ginger-scallion sauce and eat with rice.
Allergen
Poultry