White Cut Chicken Dipping Sauce
Poached Chicken Dipping Sauce: Ingredients and Preparation
Ingredients
Ginger, peeled and ground into paste
500 g
Scallion white paste (shallot paste)
250 g
Salt
80 g
White sugar
30 g
MSG (monosodium glutamate)
100 g
Chicken bouillon powder
50 g
White pepper powder
3 g
Sand ginger powder
5 g
Sesame oil, approximately
20 g
Instructions
1
Step 1
Clean the whole chicken by washing out the cavity, removing any yellow residue and all the internal organs, then rinse thoroughly. Bend the feet naturally and tuck them into the chicken's belly.
2
Step 2
Hold the chicken by the joint between the head and neck, and lower it into the boiling poaching liquid for white cut chicken. Let the liquid naturally submerge the entire chicken, turn the heat down to low, cover with a lid, and poach for 35 minutes.
3
Step 3
Remove the lid, lift the chicken out, and immediately place it into a bowl of ice water that has been prepared in advance. Let it rest for about 10 minutes.
4
Step 4
Take the chicken out of the ice water and pat the surface dry. The white cut chicken is now finished.
Chopping procedure:
5
Step 5
Drain the chicken well and place it on a cutting board. Chop off the neck, then chop off the wings, then cut close to the body to remove the legs.
6
Step 6
Cut down along the side of the body to split the chicken into two halves. Carefully remove the bone from the belly-side piece of chicken, then split the back piece obtained in the previous step into two more pieces.
7
Step 7
Chop off the chicken head and place it at the head of the platter. Cut the neck into segments and arrange them behind the head (in the center of the plate). Chop the two back pieces into serving chunks and arrange them in their original shape around the neck on the plate. Chop the belly-side piece into chunks and lay it across the center of the platter (above the neck) in its original shape.
8
Step 8
Chop the wings into pieces and arrange them symmetrically at either end near the head of the plate. Chop the legs into pieces and arrange them symmetrically at either end near the tail of the plate, keeping their original shape.
9
Step 9
Add a light garnish, serve with the dipping sauce, and it's ready to bring to the table.
Key points: When chopping, choose a heavy, sturdy knife and cut cleanly through in one stroke; do not leave any partially attached pieces. Try to keep the skin intact on every piece so the plated chicken looks attractive.
