During a diet, staring at boiled vegetables, trying not to drool, craving meat but fearing it will ruin all the progress; elderly people and children need nourishment, but after drinking chicken soup to the point of boredom, stir-frying chicken feels too dry; looking for a new, delicious method, only to find recipes for stews and soups, is there no other way to cook chicken?
Don’t panic! The Cantonese have been hiding the secret to authentic White Cut Chicken for decades, and it will solve all your problems—crispy skin that makes a cracking sound when bitten, tender meat with juices flowing down your throat, bones with a hint of pink yet fully cooked, so fresh that you’d want to sip the broth. The best part? It’s low in fat and high in protein, so it’s perfect for people on a diet!
Step 1: Choose the Right Chicken
To make authentic White Cut Chicken, the first step is to select the right chicken. It must be free-range chicken—meaty, firm, and bouncy. It’s ten times fresher than caged chickens, and at 15 yuan per kilogram, it’s cheaper than beef and more nutritious than pork. The value for money is unbeatable!
Step 2: Preparing the Chicken
No worries about preparation, as the shop owner will clean it for you. Just rinse it twice at home. Remember to prepare a basin of ice water in advance—this step is the key to achieving crispy skin, so don’t forget!
Step 3: The “Three Soaks, Three Boils” Method
When boiling the chicken, you need to follow the “three soaks, three boils” technique:
- After the water boils, lift the chicken by the head and soak for 5 seconds, then take it out.
- Soak again for 10 seconds, then another 10 seconds. This process locks in the juices, otherwise, the meat will turn dry during boiling!
- Place the whole chicken in the pot, cover, and cook on low heat for 8 minutes, then take it out, shake off the water, and cook for another 8 minutes. Finally, cook for 5 more minutes. Total time is crucial for achieving tender meat.
Step 4: Ice Bath to Lock in the Freshness
Once the chicken is cooked, immediately transfer it to the ice water. Change the ice water a few times to cool the chicken quickly. The alternating hot and cold temperatures will make the skin crispy, and the meat will become firm. When you take a bite, it’s like eating a juicy, tender piece of tofu!
Step 5: Slice and Serve
Once the chicken is completely cooled, cut it into small pieces and plate it just like in restaurants. For the dipping sauce, keep it simple: chop some scallions and ginger, add a pinch of salt and a splash of light soy sauce, then pour hot oil over the top. It’s so fragrant that even the neighbors will be tempted. This sauce is ten times healthier than supermarket store-bought sauces!
Perfect for Dieters and the Whole Family
For people on a diet, remove the skin for a low-fat dish that’s full of protein and provides strong satiety. For the elderly and children, the tender meat doesn’t need much chewing, and the fresh flavor will stimulate their appetite. It’s far tastier than boiled chicken soup!
One bite of White Cut Chicken, with a crisp “crack” from the skin and juicy tender meat that flows down your throat—made from 15 yuan per kilogram chicken, you’ll get restaurant-level flavor. It’s a healthy option for dieters and a joy for the whole family. This is the real happiness in life!
