Guangdong people can’t get enough of chicken, just as northerners adore dumplings—it’s simply a habit. The reason for this fondness might be that Guangdong palates lean toward lighter flavors, seeking to preserve the natural essence of ingredients. A beautifully prepared white-cut chicken boasts crispy skin, tender meat, and a refreshingly sweet, savory taste that’s utterly satisfying. In our household, it’s a dish that makes frequent appearances on our table. Today, we’d love to invite you all over to our place to give it a try!
How to Make Boiled Chicken
Step 1
One whole chicken (preferably a laying hen)
Step 2
Prepare a pot of water. Once the water comes to a boil, add the chicken (the water should just cover the chicken).
Step 3
Reduce heat to low and cover with a lid.
Step 4
Simmer for 25 minutes. Stir every 10 minutes during cooking. Remove from heat.
Step 5
Immediately rub salt all over the chicken.
Step 6
Brush on another layer of oil (preferably peanut oil). Let cool, then wrap tightly in plastic wrap and refrigerate for one to two hours.
Step 7
Prepare the seasoning. Wash the ginger and scallions.
Step 8
Finely chop the ginger and scallions into a paste.
Step 9
Heat oil in a pan over low heat and stir-fry until cooked (use a little more oil).
Step 10
Scoop out. Drizzle with premium light soy sauce.
Step 11
Cut the chicken into pieces. Season it. Let’s dig in~
Step 12
One more close-up shot~
Traditional Boiled Chicken Recipe
