White Cut Chicken

Have you tried white cut chicken?

Filipinos are chicken lovers with all the lechon manok stalls, inasal restaurants and breaded fried chicken offered in burger fastfoods here and there. But other than these brown coated meat usually eaten with gravy or sauce, there is also the so-called white cut chicken commonly served in traditional Chinese restaurants. And they are as mouth-watering as the roast or fried versions.

 

Photo credit: http://conceptnewscentral.com

The difference between white cut chicken and other chicken recipes is obviously the color. White cut chicken got its name from its white chicken skin produced through a different but easy cooking method. A whole dressed chicken is marinated in salt and dipped in hot water for 30 minutes to cook. To make it, water is heated and then the fire is turned off when it starts to boil.

Such cooking process leaves the chicken’s skin light-colored or white and its meat tender, moist and flavorful. The whole chicken is then sliced and served with garnish like cilantro, leeks or ginger and a sauce of mixed minced ginger, green onion, salt and hot peanut oil. It can also be dipped in soy sauce, oyster sauce, or chili pepper sauce. The different Chinese restaurants have their own style of serving this tasty dish. 

Source material

http://mvlnunez.blogspot.com/2017/02/make-valentines-more-personal-with.html