Serves: 5
White cut chicken is poached chicken which is white-cooked, or cooked without soy sauce. Either a spring or boiling chicken can be used. (The Chinese prefer 4- to 5-pound pullets or young hens.) In any case, the best birds are the plump ones with a thin layer of fat beneath the skin. (The skin, after cooking, becomes fine and satiny.) White cut chicken, because of its delicate texture and flavor, is never served with heavy, overwhelming sauces it's usually eaten cold with various dips. It can also be used in any recipe that calls for cooked chicken.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This *White Cut Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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