WHITE CUT CHICKEN WITH GINGER SCALLION SAUCE (??????) | MADE WITH LAU - CHINESE FAMILY RECIPES | MADE WITH LAU
Learn how to make this classic Cantonese chicken dish, a must-have for Chinese holidays and celebrations!
Provided by Made With Lau
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 7
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.
WHITE CUT CHICKEN WITH GINGER SCALLION SAUCE (??????) | MADE WITH LAU - CHINESE FAMILY RECIPES | MADE WITH LAU
Learn how to make this classic Cantonese chicken dish, a must-have for Chinese holidays and celebrations!
Provided by Made With Lau
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 7
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.
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From chicken breasts (white meat) to chicken thighs, legs or wings (dark meat) they all can come out super tasty when cooked right in the slow cooker. Dark meat chicken cooks great in the slow cooker because the meat is usually a little higher in fat and has more connective tissues that break down nicely in the moist hot cooking environment that happens in a Crock-Pot.
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