Three Yellow Chicken 3 pounds Scallions, ginger slices 1-5 sugar each
Soy sauce 3 spoons chopped green onion, minced ginger, A pinch of each
Sesame oil 1 scoop Steamed fish with soy sauce 2 scoops
sugar 2 scoops Cooking wine A little
How to make white chopped three-yellow chicken Illustration of how to cut three yellow chickens in white 1

Step 1

All materials are ready… Illustration of how to make three yellow chickens in white 2

StepStep 2

Find a deep stock pot that can fit the whole chicken in Boil water, add ginger slices, green onions and cooking wine Illustration of how to make three-yellow chicken in white 3

Step 3

Hold the chicken neck, blanch it and pick it up... Repeat three times Illustration of how to cut three yellow chickens in white 4

Step 4

After boiling the water again, put the whole chicken in. The water should be completely submerged. Turn off the heat, cover and simmer for 30 minutes... Illustration of how to cut three yellow chickens in white 5

Step 5

After it is cooked, immediately put it in ice water and submerge it completely. Put it in the refrigerator together with the ice water for about 30 minutes...the chicken skin will be very crispy. Illustration of how to cut three yellow chickens in white 6

Step 6

At this time you can make dipping sauce... Chop the onion and ginger into mince Illustration of how to cut three yellow chickens in white 7

Step 7

4 tbsp soy sauce 2 tbsp soy sauce 2 tbsp sugar 1 tbsp sesame oilIllustration of how to cut three yellow chickens in white 8

Step 8

2 small spoons Illustration of how to make three-yellow chicken in white 9

Step 9

Add a little more chicken soup and it’s perfect ❗️ I can tell you with certainty that this sauce is exactly the same as the one from the Bai Zhan Chicken restaurant outside. Illustration of how to make three yellow chickens in white 10

Step 10

Finally, cut into pieces, place on the plate, and start eating… Cooking techniques for white chopped three-yellow chicken

The deliciousness of white-chopped chicken lies in the skin... it must be crispy... so it must be immersed in ice water immediately after being cooked... Only when the instantaneous temperature difference stimulates the contraction of the skin can it have a crispy texture... very important!