White cut chicken
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White cut chicken or white sliced chicken is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine.¹ Unlike most other meats in the siu mei category, this particular dish is not roasted.

Preparation

The chicken is salt marinated and boiled in its entirety in water or chicken broth with ginger. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residue heat for around 30 minutes. The chicken's skin will remain light coloured, nearly white and, if cooked correctly, the meat will be quite tender, moist, and flavourful.

Due to the simplicity of the preparation, the quality of the ingredients are highly important for the success of the dish.

Region

The dish is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong.¹² As such, it is present in Chinatowns around the world whenever populations of these people reside.

In all cases it is served with a condiment called jīang cōng (姜蓉, cantonese:goeng1 jung4) or jīang cōng yóu (薑蔥油, cantonese:goeng1 cung1 jau4 ), which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil.

See also

• Crispy fried chicken
• Fried chicken
• Hainanese Chicken Rice

Gallery

Ginger and scallion oil condiment

Dry version

References