Bai ce ji: Sliced white chicken
Complexity: easily
Servings: 4
Calories 711, total fat 54 G., saturated fats 13 G., proteins 50 G., carbohydrates 2 G., fiber 0 G., cholesterol 202 mg, sodium 991 mg, sugar 1 G.
Bai jie ji, which translates from Chinese as "sliced white chicken," is a simple and healthy dish originating in southern China. Cantonese families prepare this classic boiled chicken year-round, especially for Chinese New Year. The key here is simplicity of preparation, which ensures the chicken is juicy and pairs well with other dishes during the festive dinner. After the first boil, briefly lift the chicken from the pot to drain the water from the cavity. This will ensure a uniform water temperature throughout the pot, ensuring even cooking of the whole chicken. This recipe uses a traditional cutting method: the breast is left on the rib bones, and the thighs are sliced directly through the bones (a meat cleaver or heavy chef's knife will do the trick). At home bai jie ji It's usually eaten with soy sauce, but this recipe suggests serving the chicken restaurant style—with a ginger-and-green-onion sauce.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- 1 whole chicken carcass weighing (1.5-1.8 kg), room temperature, trim off excess fat
- 3 tablespoons coarse salt
- 2.5 cm ginger root, peeled and cut into 5 coins
- 1 green onion, cut in half
Ginger sauce with green onions
- 3 tbsp finely chopped ginger
- 2 green onions (trim roots), finely chopped (2.5 tbsp)
- 1/4 cup neutral vegetable oil, such as vegetable or canola
- 1/4 tsp. granulated sugar
- Freshly ground white pepper
We recommend
Cooking the dish according to the recipe:
- Pour 4 liters of cold water into a 7-liter cauldron and bring to a boil. Add salt, ginger, and green onions. Slowly lower the chicken, breast-side up, into the boiling water. Bring the water to a gentle simmer. Carefully lift the chicken with two wooden spoons or chopsticks, placing them under the wings and being careful not to tear the skin. This will allow all the water to drain from the cavity. Do not use tongs, as they can easily tear the skin. This will drain the still-cold water from the cavity, and the chicken will cook evenly inside and out.
- Return the chicken to the water. Bring to a boil and reduce heat to low. Simmer, covered, until the juices run clear when cut between the drumstick and thigh, 33-35 minutes. When the chicken is almost done, prepare a large bowl of ice water.
- Place the chicken breast-side down in a bowl of ice water and let cool, turning once, for about 10 minutes. Remove the chicken and drain. Immersing the chicken in ice water not only stops the cooking process to prevent overcooking, but also helps firm the meat and crisp the skin.
- Use a meat cleaver or a large, heavy chef's knife to carve the chicken. First, remove each leg and thigh. Slice the legs into 2-cm-wide slices. Place them in the bottom half of a plate. Remove the wings and place them directly above the legs. Cut the breast in half and remove the backbone. Slice the breast into 2-2.5-cm-thick slices, starting at the pointed end; place the breast slices on top of the legs on a plate.
- Serve with ginger sauce or soy sauce in a small cup for dipping.
Ginger sauce with green onionsIn a medium heatproof bowl, combine ginger, green onions and 1 teaspoon salt.
In a small saucepan, heat the vegetable oil over high heat until it begins to smoke or reaches 190°C (350°F) on a digital thermometer, 4-5 minutes. Pour the hot oil over the green onion and ginger mixture and stir. Add the sugar and 1/2 teaspoon of white pepper.
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