White cut chicken

White cut chicken, also known as white sliced chicken, is a cherished dish in Southern China, particularly in regions such as Guangdong, Fujian, and Hong Kong. Unlike other siu mei (Chinese roasted meats), white cut chicken is not roasted. Instead, it is prepared by marinating the chicken in salt and then cooking it in hot water or chicken broth infused with ginger. For added flavor, green onion, cilantro stems, or star anise can be added to the cooking liquid.

The secret to its tender, juicy meat and pale skin lies in the cooking method: after the water boils, the chicken is cooked using the residual heat. This technique ensures the meat remains moist and flavorful. Traditionally, the dish could be served "rare" meaning the meat is fully cooked but might still have a pinkish-red hue near the bones. However, this is less common in contemporary Chinese restaurants.

Before serving, the chicken is cooled, cut into pieces, and served with its skin and bones intact. It’s often garnished with cilantro, leeks, or ginger slices for a fresh accent. A popular accompaniment is a condiment called geung yung, a ginger paste made from minced ginger, garlic, green onion, salt, and hot oil. Additionally, you might find dips like spicy mustard, hoisin sauce, soy sauce, oyster sauce, or chili pepper sauce served alongside white cut chicken for extra flavor.