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White-cut chicken

白斬雞

Also called: 白切雞 · 雞肉 · poached chicken

Whole chicken gently poached, cooled and chopped, served plain as a side.

Point to order

Show this screen at the counter and tap the dish you want.

Useful phrases

  • 請給我這個This one, please
  • 這個兩份Two of these, please
  • 內用To eat here
  • 外帶To take away
  • 不要辣Not spicy, please
  • 不要香菜No coriander, please
  • 我吃素I'm vegetarian
  • 多少錢？How much is it?
White-cut chickenPhoto: bryan... from Taipei, Taiwan, CC BY-SA 2.0
White-cut chickenPhoto: Sjschen, CC BY-SA 3.0
White-cut chickenPhoto: N509FZ, CC BY-SA 4.0

Where it comes from

English Wikipedia places it among Cantonese siu mei, the roast meats, although unlike most of them it is poached rather than roasted.

How it is made

The bird is salted, then cooked in hot water or broth with ginger. Once the water boils the heat is turned off and the chicken finishes cooking in the residual heat. Then it is cooled and chopped, skin and bone on.

How to eat it

A plate makes a side to noodles or rice. The standard Cantonese dip is a paste of ginger, spring onion and hot oil.

In Kaohsiung

Cheng's Noodles in Yancheng simmers whole chickens with the pork heart, liver and tongue. The pot they share becomes the noodle broth.

Where to eat it in Kaohsiung

Cheng's Noodles (鄭家切仔麵)鄭家切仔麵
NoodlesYancheng

Cheng's Noodles

An old Yancheng noodle shop, now run by the third generation, serving noodles or rice noodles in a rich pork-and-chicken broth with plates of sliced pork offal on the side.

Bib Gourmand 2022–2023BreakfastLunchAfternoon

Sources