Zhanjiang White Cut Chicken
Chicken Rice and Soup
Experience authentic Cantonese culinary tradition with Zhanjiang White Cut Chicken, featuring ultra-crisp skin, tender free-range meat, and a vibrant sand ginger dipping sauce.
Zhanjiang white cut chicken is a celebration of pristine ingredients where simplicity meets culinary mastery. Using a premium Lingshan free-range hen, the chicken is gently simmered and repeatedly dipped in boiling water to achieve its signature taut, golden skin and succulent meat. Served alongside fragrant chicken rice, a nourishing vegetable broth, and a pungent sand ginger dipping sauce, this dish honors the authentic flavors of coastal Guangdong.
Ingredients
- 1 Lingshan free-range hen
- to taste water
- to taste salt
- 1 bunch fresh vegetables
- 1 bowl rice
- fresh sand ginger
- to taste fragrant local peanut oil
- to taste light soy sauce
Instructions
- 1Select and prep the free-range chicken
Choose a quality free-range hen, weigh it, and ensure it is thoroughly cleaned inside and out before cooking.
Tip: Make sure to wash the cavity completely to remove any residual blood or impurities. - 2Wash the chicken
Unpack the whole free-range chicken and wash it thoroughly both inside and out under running water to ensure it is completely clean before cooking.
Tip: Ensure the cavity is thoroughly rinsed to remove any remaining residue. - 3Scald and tighten the chicken skin
Lower the whole chicken into a pot of boiling plain water, lifting and dipping it three times. This traditional technique tightens the skin, making it crisper and preventing it from bursting during the low-heat simmering process.
Tip: Do not skip dipping the chicken multiple times, as this is key to getting crisp skin. - 4Drain and simmer
Cover the pot and simmer the chicken on low heat. Lift the chicken out every five minutes using metal tongs to let the water drain from the belly before placing it back into the broth.
Tip: Lifting and draining the cavity ensures even cooking temperature inside and out. - 5Add internal organs
Add the chicken internal organs into the simmering pot along with the whole chicken. Cook them until tender, noting that the intestines cook faster and should be removed first.
Tip: Keep an eye on the internal organs as they cook faster than the whole bird.
