Farm Chicken About 2 and a half pounds Ginger, green onion Appropriate amount
Peanut oil, soy sauce, salt Appropriate amount
How to make boiled chicken Cantonese classic: Illustration of how to make white-cut chicken 1

Step 1

One bare chicken (a chicken ready to lay eggs is best) Cantonese Classic: Illustration of White-cut Chicken 2

Step 2

Prepare a pot of water and put the chicken in after the water boils (it is best to just cover the chicken) Cantonese classic: Illustration of how to make white-cut chicken 3

Step 3

Turn the heat to low and close the lid Cantonese Classic: Illustration of White-cut Chicken 4

Step 4

Need to soak for 25 minutes. Turn every 10 minutes in between. It’s out of the pot Cantonese classic: Illustration of how to make white-cut chicken 5

Step 5

Immediately rub a layer of salt all over the chickenCantonese classic: Illustration of how to make white-cut chicken 6

Step 6

Apply another layer of oil (preferably peanut oil). Then let it cool, then seal it with plastic wrap and place it in a regular refrigerator for an hour or two. Cantonese classic: Illustration of how to make white-cut chicken 7

Step 7

Prepare to make seasoning. Wash ginger and onion Cantonese classic: Illustration of how to make white-cut chicken 8

Step 8

Chop ginger and green onion into puree Cantonese classic: Illustration of how to make white-cut chicken 9

Step 9

Heat the oil in a pan and fry over low heat (you can add a little more oil) Cantonese classic: Illustration of how to make white-cut chicken 10

Step 10

Serve out. Pour the best light soy sauce Cantonese classic: Illustration of how to make white-cut chicken 11

Step 11

Chicken chopped into pieces. Serve with seasoning. It’s time to start~ Cantonese classic: Illustration of how to make white-cut chicken 12

Step 12

Another close-up~ Cooking tips for plain chicken

The timing depends on the size of the chicken. The soy sauce for stir-fried chicken must be good light soy sauce. Peanut oil is best~