CANTONESE WHITE CUT CHICKEN RECIPES

Steps:

• Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
• Wait for the water to come to a boil.
• While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger?.
• We'll heat up our wok on high heat and add corn oil.
• We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
• Grab a big bowl and dump a few handfuls of ice into it. Fill it roughly halfway with cold water.
• Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
• Carefully take two chopsticks under the chicken wings, and lift it over the pot.
• This could honestly be its own blog post, but for now it will live in a very detailed step in this recipe.

Steps:

• Clean the chicken and remove feet and head. In a large pot, add chicken, green onion, Sichuan peppercorn and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.
• In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Brush some sesame oil on surface and then cut into chunks and lay in the serving bowl.
• To make the ginger and scallion dip sauce