Cafeteria-Style White Cut Chicken
Spicy Garlic Sauce

Master the art of cafeteria-style white cut chicken featuring perfectly tender skin and meat, complemented by original and spicy garlic dipping sauces.

Ingredients

• 1 whole chicken legs
• 3 slices ginger
• 2 knots green onion
• 1 head garlic
• 1 bunch green onions
• 3 tbsp cooking oil
• 2 tbsp soy sauce
• to taste salt

Instructions

1. 1Wash the chicken legs

   

   Place the raw whole chicken legs in a clean sink and wash them thoroughly under cold running water. Ensure any remaining blood or impurities are rinsed away, which helps guarantee a clean tasting dish without unpleasant odors.

   Tip: Rubbing the skin gently while washing can help remove any remaining dirt or loose feathers.
2. 2Place chicken legs into cold water

   

   Arrange the chicken legs in a large wok and pour in cold water to completely submerge them. Starting with cold water allows the temperature to rise gradually, helping to draw out impurities and ensuring the chicken cooks evenly from the inside out.

   Tip: Always submerge the chicken in cold water before turning on the heat for the best texture.
3. 3Add aromatics

   

   Add sliced ginger and green onion knots to the cold water with the chicken. These aromatics are essential for neutralizing any strong poultry odors and infusing the meat with a subtle, fresh fragrance as the water heats up.

   Tip: Leaving the ginger unpeeled can enhance its warming properties in the broth.
4. 4Skim impurities from the broth

   

   As the water comes to a boil, impurities and foam will rise to the surface of the wok. Use a skimmer or spoon to carefully remove and discard this scum to keep the broth clean and clear.

   Tip: Skimming regularly during the initial boil is key to achieving a clean-tasting broth and pristine chicken skin.
5. 5Prepare the aromatics

   

   Wash and sort a large batch of peeled garlic cloves and fresh green onions, placing them into a colander to drain. These key aromatics will be finely chopped and combined to create the flavorful dipping sauces accompanying the dish.

   Tip: Ensure the garlic and scallions are thoroughly dried after washing to prevent diluting the sauce flavors.
6. 6Mince the ingredients

   

   Finely mince the peeled garlic and chop the green onions. Combine them in a heat-proof metal bowl. The finer the mince, the more flavor will be released when the hot oil is added.

   Tip: A metal or ceramic bowl is required here, as glass or plastic may shatter or melt from the hot oil.
7. 7Pour the hot oil

   

   Heat a few tablespoons of cooking oil until it lightly smokes. Carefully pour the hot oil over the minced garlic and green onions. The intense heat will sizzle the aromatics, cooking off their raw bite and releasing a rich, savory fragrance.

   Tip: Pour the oil in two stages to prevent the garlic from burning while ensuring maximum flavor extraction.
8. 8Mix the dipping sauce

   

   Pour soy sauce and other selected seasonings directly into a bowl containing the finely chopped garlic and scallions. Stir well to blend the savory liquids with the pungent aromatics, creating the signature dipping sauce.

   Tip: Adjust the ratio of soy sauce to suit your personal preference for saltiness.
9. 9Test chicken for doneness

   

   Insert a wooden chopstick into the thickest part of a chicken piece simmering in the broth to check if it is fully cooked. If the chopstick slides in easily and the juices run clear without pinkness, the chicken is ready.

   Tip: Test multiple pieces if cooking in a large batch since sizes may slightly vary.
10. 10Remove cooked chicken legs

    

    Carefully pick up each cooked chicken leg using chopsticks and transfer them out of the hot broth onto a clean metal tray. Space them out slightly to let them cool down properly before the chopping stage.

    Tip: Handle the chicken gently to avoid tearing the tender skin.
11. 11Chop the cooked chicken

    

    Place the cooled chicken on a large wooden cutting board and use a heavy cleaver to chop it neatly into uniform bite-sized pieces. Ensure clean cuts to preserve the presentation of the tender skin and meat.

    Tip: Use a sharp cleaver with a firm, decisive downward motion to avoid tearing the delicate chicken skin.

Storage & Reheating

Burn It Off

Frequently Asked Questions