White Cut Chicken（白切鸡）

White Cut Chicken, a traditional dish from Guangdong Province, is a favorite for its delicious taste and simplicity of preparation. The word "Bai Cai" comes from the word "Cai" in the process of preparation, which means to cut the cooked chicken into cubes, while the word "Bai" is used because no seasoning is added during the cooking process, which maintains the original color and flavor of the chicken. The original color and flavor of the chicken is preserved. White cut chicken has a delicious flavor, full and elastic meat, tender skin and rich juice. It is especially delicious when served with special sauces such as garlic sauce, ginger and scallion sauce or soy sauce. The tangy and spicy flavors of these sauces work well to neutralize the greasiness of the chicken, making the entire dish rich and layered. White cut chicken is not only delicious, but also rich in high-quality proteins, vitamins and trace elements with good nutritional value. Especially in the hot summer, a light and fresh white cut chicken can not only satisfy the appetite, but also replenish the nutrients needed by the body, which is a delicious dish on the table.
白切鸡，这道广东省的传统名菜，以其鲜美的口感和简单的制作方式深受人们喜爱。“白切”源于其制作过程中的“切”字，意为将烹煮好的鸡切成块状，而“白”则是因为这道菜在烹饪过程中不添加任何调料，保持了鸡肉原本的颜色和鲜美的味道。白切鸡的味道鲜美，肉质饱满且富有弹性，皮肤滑嫩，汁水丰富。尤其是配上特制的酱汁，如蒜泥酱、姜葱酱或者豉油酱，更是美味无比。这种酱汁的香辣味道能够很好地中和鸡肉的油腻感，使得整道菜品口感丰富，层次分明。白切鸡不仅美味，还富含高质量的蛋白质、维生素和微量元素，具有很好的营养价值。尤其是在炎炎夏日，一道清淡鲜美的白切鸡，既能满足口腹之欲，又能补充身体所需的营养，是餐桌上的一道美味佳肴。

How to make White Cut Chicken白切鸡的制作方法

White Cut Chicken is very carefully selected and is usually made from tender, well-muscled chicken. During the cooking process, the chicken is first cleaned and then put into hot water to boil. During the cooking process, the foam should be skimmed off continuously to ensure that the soup is clear and the meat is white. Cook until the chicken is cooked through, then remove it to cool, and then cut it into appropriately sized pieces. The following is a common way to prepare white cut chicken:
白切鸡的选材非常讲究，通常选用肉质鲜嫩、肌肉发达的鸡。在烹饪过程中，首先要将鸡清洗干净，然后放入热水中烧煮。煮的过程中要不断撇去浮沫，保证汤清肉白。煮至鸡肉熟透后，取出晾凉，然后切成适当大小的块状。以下是一种常见的白切鸡的做法：

Material（材料）

• One chicken of about 1.5 kg
• Ginger
• Scallions
• Salt
• Wine
• Chicken essence or chicken powder
• Soy sauce
• 一只约1.5公斤的鸡
• 生姜
• 葱
• 盐
• 料酒
• 鸡精或鸡粉
• 酱油

Step（步骤）

1.Prepare Chicken

Choose a chicken with tender meat, clean it and remove the internal organs.

2. Boil water

Add enough water in a pot, put in the sliced ginger and scallions, add the right amount of salt and cooking wine and bring to a boil.

3. Boil Chicken

Put the cleaned chicken into the boiling water, bring to boil over high heat and then turn down the heat to low and cook for about 40 minutes, during which time you should keep turning the chicken with a spoon to make it evenly heated.

4. Cooling Chicken

Remove the cooked chicken and soak it in cold boiling water until it cools down completely. This step will make the chicken firmer and more flavorful.

5. Cutting Chicken

Remove the cooled chicken, cut it into appropriate sized pieces and place on a plate.

6. Make Sauce

Combine soy sauce, chopped ginger, scallions, and chicken essence (or chicken powder) and mix well.

7. Serve

Make the sauce: Pour the sauce over the chopped chicken pieces and the white cut chicken is ready.
1.准备鸡
选择一只肉质鲜嫩的鸡，清洗干净，去掉内脏。
2.烧水
在锅中加入足够的水，放入切片的生姜和葱段，加入适量的盐和料酒，烧开。
3.煮鸡
将清洗干净的鸡放入开水中，用大火烧开后转小火煮约40分钟，期间要用勺子不断翻动鸡，使其均匀受热。
4.冷却鸡
将煮熟的鸡取出，放入冷开水中浸泡，直到鸡完全冷却。这一步可以使鸡肉更加紧实，口感更好。
5.切鸡
将冷却的鸡取出，切成适当大小的块，放在盘中。
6.制作酱汁
将酱油、切碎的生姜、葱花、鸡精（或鸡粉）混合，搅拌均匀。
7.上桌
将制作好的酱汁倒在切好的鸡块上，白切鸡就做好了。