White-Cut Chicken

I remember my first run-in with white-cut chicken years ago at BBQ King with my father. They would chop it and serve it with a sauce of ginger, spring onions and a little chilli, all floating in a pool of stock, soy sauce and sesame oil. Even more heavenly is Empress Chicken, which sits cloaked in a green sauce, the chicken itself virginal white. BBQ King still serve the dish like that, and I suspect it will still be on the menu when my daughter Josephine takes her children