White-Cut Chicken-A Culinary Adventure You Won't Want to Miss

Monday, December 11, 2023

白切鸡 ( bái qiē jī ) White-cut chicken is a very classic Chinese dish in Cantonese cuisine, which originated in Guangdong Province, China. It is one of the famous traditional dishes in Guangdong Province, which first appeared in the Qing Dynasty with a history of more than 200 years.

Here is how to do the authentic 白切鸡 ( bái qiē jī ) white-cut chicken.


  1. A fresh and native chicken 
  2. Ginger
  3. Scallion green
  4. Salt
  5. Sesame oil
  6. Soy sauce
  7. White pepper powder


  1. Chicken preparation: Clean the chicken and remove the internal organs and impurities. Pat the grouse breast with a meat hammer to make it more tender. Then, rub the inside and outside of the chicken with salt, and rinse well.
  2. Cook the chicken: In a large pot, add enough water to cover the ginger and scallions. Put the pot on the heat, boil until the water boils, put the whole chicken in the pot, the chicken should be completely submerged in the water. Then, reduce the heat to low and simmer for 20-25 minutes.
  3. White-cut chicken: Remove the cooked chicken and immediately immerse it in ice water for 5 minutes. Then, take the chicken out and let it dry.
  4. Beat the chicken skin: Place the dried chicken on a cutting board and gently tap the skin with the back of a knife to make it more tender.
  5. Cut the chicken: Cut the chicken into pieces or thin slices with a sharp knife so that the chicken is more tender and smooth.
  6. Dressing: Place chicken on a plate and sprinkle lightly with salt and white pepper. Then, drizzle with sesame oil and soy sauce, the amount can be adjusted according to personal taste.
  7. Serve: Authentic White-cut chicken can be served with garlic chilli sauce or ginger onion sauce. Dip the seasoning into the chicken and taste together for a better taste.

This is how the White-cut chicken ( bái qiē jī ) is used in authentic Cantonese cuisine. I hope you can try and enjoy this classic Cantonese dish!

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