‘White-cut’ Chicken 白切雞

Ingredients:

• 1 young chicken, weighing 1.35kg/3lb

• 2 spring onions, each tied into a knot

• 2 slices fresh ginger root, crushed

• 5 ml / 1 tsp Sichuan peppercorns

• 10 ml / 2 tsps salt

   

Sauce:

• 50 ml / 3 tbsps / ¼ cup light soy sauce

• 30 ml / 1 ½ ~ 2 tbsps Shao Hsing rice wine

• 5 ml / 1 tsp sugar

• 10 ml / 2 tsps sesame oil

• 5 ml / 1 tsp salt

• 1½ tbsps Shao Hsing Wine

Recipe Provider

Mr Deh-ta Hsiung

Method:

• Clean the chicken and place in a large pot with enough water to cover.  Add the spring onions, ginger and peppercorns; bring to the boil and skim.  Add the salt, then cover with a tight-fitting lid and simmer over a low heat for 20 – 25 minutes.

• Remove from the heat and leave the chicken to cook gently in the hot liquid, without lifting the lid, for 3 – 4 hours, or until the liquid is quite cool.

• To serve, remove the chicken and drain well, reserving the cooking liquid. Either pull the meat off the bone and cut into small pieces, or chop through the bone into bite-sized pieces, then reassemble on a serving dish.

• Combine the sauce ingredients with about 50 ml / 3 tbsps / ¼ cup of the cooking liquid and bring to the boil. Pour evenly all over the chicken and serve cold.

Special touches:

• There are many variations of this famous Cantonese recipe. But whichever version you try, always use a fresh young chicken.

原料：

• 嫩雞 1 隻（重 1.35 公斤 / 3 磅）

• 蔥 2 棵，各打成一個蔥結

• 姜 2 片，磨碎

• 花椒 5 毫升 / 1 茶匙

• 鹽 10 毫升 / 2 茶匙 

醬汁：

• 生抽 50 毫升 / 3 湯匙 / ¼ 杯

• 紹興酒 30 毫升 / 1½ ~ 2 湯匙

• 糖 5 毫升 / 1 茶匙

• 麻油 10 毫升 / 2 茶匙

• 鹽 5 毫升 / 1 茶匙

菜譜提供者

熊德達先生

做法：

• 將雞清洗乾淨，放進大鍋裡，加蔥、姜與花椒。倒入清水直至蓋過雞身。煮沸後撇去浮沫。加鹽，蓋緊鍋蓋，小火燜 20~25 分鐘。

• 熄火後不要揭開鍋蓋，讓雞在熱水中浸3~4 小時或直至熱水變涼為止。

• 上桌前，將雞撈出瀝乾，浸煮過雞的汁水留下備用。雞身拆肉或剁成小塊後，在碟上擺放整齊。

• 把醬汁材料與50 毫升/ 3 湯匙/ ¼ 杯浸煮過雞的汁水混和，煮沸後均勻澆在擺放好的雞肉上，冷食。

特殊風味：

• 這道著名粵菜有多種版本的菜譜。無論你嘗試哪種菜譜，都應選用新鮮嫩雞。