BY LUCA

WHITE CUT CHICKEN

• This popular Chinese dish looks quite easy to make

• The dish is common to the cultures of Taiwan.• In all cases it is served with a salted mixture

of finely minced ginger(薑 ), scallions(蒜 ), and either liquid pork fat or vegetable oil.

SHORT INTRODUCTION

• 1.6 kilogram, (3.5 lb) chicken• 3 spring onions (green onions, scallions)• 1 large ginger, sliced• 3 garlic cloves• 250 ml (1 cup) Shaoshing wine*(紹興酒 )• 1 tablespoon sea salt

INGREDIENTS

• FIRST, rinse the chicken under cold running water and pat dry. Trim any extra fat.

STEPS

• SECOND, in a large saucepan, add enough water to cover the chicken. Add the spring onions, ginger, garlic, Shaoshing wine, and sea salt. Bring to a boil.

STEPS

• THIRD, simmer for 20 minutes, then place the chicken in the stock. Bring back to a boil and simmer for another 15 minutes.

• FOURTH, turn the heat off, cover, and let the chicken sit in the stock for 4 - 5 hours

• FIFTH, cut the chicken.

STEPS

• LAST,

SERVE!

STEPS

THANK YOU!