White-Cut Hetian Chicken
Dry-steamed with carefully selected Hetian chicken, golden and glossy in color, with a rich aroma and a fresh, crisp bite.
Ingredients
Hetian chicken (a young hen of the current year that has not yet laid eggs, about 1.25 kg, or a rooster about 1.5 to 1.7 kg)
1
Scallion whites (minced into juice)
2 g
Young ginger (minced into juice)
2 g
Sesame oil
to taste
Fine salt (rubbed all over the chicken inside and out)
to taste
Chicken fat
to taste
Instructions
1
Preparing the raw chicken
Slaughter the live chicken, bleed it fully and remove all feathers, rinse clean. Make a small opening at the rear of the abdomen starting from the vent, remove all internal organs, and thoroughly wash away any blood.
2
Marinating for flavor
Take a small amount of fine salt and rub it all over the chicken inside and out (taking care not to tear the skin). Let rest for one hour so the flavor penetrates.
3
Preparing the dipping sauce
Combine the scallion whites, young ginger, and a small amount of fine salt, and mince them together into a juice (or simmer into an oil-ginger-scallion sauce). Transfer to a small dish and set aside.
4
Dry steaming
Place the whole chicken in a covered bowl, set it into a cold-water steamer, and seal tightly. From room temperature up to boiling, dry-steam for about 1 hour (until the wings lie tight against the body, a chopstick pierces through easily, and the skin has not yet split). Remove and let cool.
5
Chopping and plating
Chop the chicken into pieces and arrange them neatly on a plate. Take 10 ml of the original chicken juices from the steaming dish (dry-steamed chicken), mix with the prepared oil-ginger-scallion sauce, lightly drizzle over the plated chicken pieces, and it is ready to serve.
