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White Cut Chicken — traditional dish from Guangdong, China
Main course Meat

Food Flavour DNA

Nutritional Values

🔥280kcal
💪35gProtein
🌾3gCarbs
🥑15gFat
🌿—Fibre
⚖️250 gServing

* Per serving · 250 g. May vary.

White Cut Chicken

How to order / say it
Say it 白切雞 — [bai chee gai]
Order I'd like the white cut chicken, please.
Locally 我想要白切雞，謝謝。
Say locally

Poached chicken commonly served at room temperature with a ginger dipping sauce.

Why try it?

White Cut Chicken is a portrayal of balance and simplicity in Cantonese cooking, highlighting the unadulterated flavors of the chicken. It is a typical dish at family banquets and a testament to Hong Kong's emphasis on pure, fresh ingredients.

How it tastes

The chicken is tender, moist, and subtly flavored, revealing the rich, natural taste of the meat. The ginger sauce adds a fragrant, spicy kick, enhancing the chicken’s simplicity with aromatic earthiness.

Origin & History — first documented: 1920

Dating back to the Qing dynasty's Southern China, White Cut Chicken was introduced in the early 20th century in Hong Kong. It quickly became popular due to its delicious yet straightforward preparation, remaining central in Cantonese culinary practices.

Recipe

Ingredients

  • 🥩 1 kg whole chicken
  • 🧂 50 g ginger
  • 🧄 30 g scallions
  • 🥣 3 tbsp soy sauce
  • 🫒 2 tbsp sesame oil
  • 🧂 1 tbsp salt

Method

  1. 1 Poach chicken in simmering water with ginger and scallions for 30 minutes.
  2. 2 Remove chicken and let cool before cutting into serving pieces.
  3. 3 Mix soy sauce, sesame oil, and salt for dipping sauce.
  4. 4 Serve chicken with dipping sauce on the side.

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All Asia recipes — China — Hong Kong — White Cut Chicken
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