Irene Kuo

White-Cut Chicken

白切鷄

Preparation info
  • This recipe would serve

    6

    or more accompanied by a spirited stir-fried vegetable dish, such as Green Peas with Minced Pork or Mushrooms in Oyster Sauce.
    Appears in
    top 1000The Key to Chinese Cooking
    The Key to Chinese Cooking

    By Irene Kuo

    Published 1977

    • About

    For the more delicate chicken, the white-cut procedure is slightly different. The chicken is simmered briefly and then steeped for a long time before it is plunged into the ice water. You will find it firm, flavorful, and extraordinarily succulent-between the meat and skin there is a marvelous layer of jelled juices.

    The sauce and seasonings for the fresh ham may be used here, but omit the vinegar and garlic; they do not go well with chicken. Better still, ma

    Ingredients

    Method