Bak Chit Gai Cantonese white cut chicken
Ingredients: young chicken, water, scallions, ginger, garlic · 100 min cook time · 450kcal · ~₩22,450
Ingredients
1kg young chicken, 3liters water, 2sprigs scallions, 3inch knob ginger, 10sprigs garlic, 0.25cup peanut oil, 3tablespoons light soy sauce, 2tablespoons soy stir sauce, 1teaspoon sugar, 3tablespoons water, 0.25cup rice wine, 1bit rubbing alcohol
Instructions
1. Remove feathers from the neck around the cerebral artery. Hold the chicken upside down and slice the artery to drain blood for 1-2 minutes.
2. Dip the chicken in hot boiled water (about 90 degrees Celsius) and pluck out all feathers. This will take some time.
3. Cut into the neck and pull out the trachea. From the other side, remove the trachea and lungs, discarding them. Remove other organs, discarding the lungs.
4. Cut out the fatty bit from the behind of the chicken, separate it from the giblets. Cut the skin from the neck and put it in with the fat.
5. Fill a pot with 3 liters of water and bring to a boil. Chop off the chicken feet and add them to the water first, as they take the longest to cook.
6. Twist up a couple sprigs of scallions and add them to the poaching liquid. Grab a 3-inch knob of ginger, slice it in half, wax it a couple times, and add it to the pot.
7. Once the water is boiling, take the chicken by the neck and dip it into the water three times to get the cold water out of the cavity for even cooking.
8. Drop in the chicken, bring it back to a boil, cover, and shut off the heat. Let it poach for 10 minutes.
9. While the chicken is poaching, make the dipping sauce. Take about ten sprigs of garlic, julienne them by smashing and finely chopping. Slice about two inches into the scallion and continue chopping.
10. Grab a 2-inch knob of ginger and slice it into 1/2 centimeter slices. Smash the slices with the edge of a knife and add them to the scallions.
11. Heat a quarter cup of peanut oil until almost smoking (about 190 degrees Celsius). Pour it over the ginger and scallions.
12. Add about 3 tablespoons of light soy sauce, roughly 2 tablespoons of soy stir sauce, a teaspoon of sugar, and 3 tablespoons of water to the dipping sauce.
13. Flip the chicken, bring the water back to a boil, cover, shut off the heat, and let it poach for another 10 minutes.
14. After 10 minutes, take out the chicken. Pour about a quarter cup of rice wine over the chicken and continuously spoon it over to cool it down.
15. Set the chicken aside to cool completely for about 30 minutes.
16. If using one chopping board, pour a bit of rubbing alcohol over your knife and board and give it a light wipe to sanitize.
17. Chop up the chicken: separate the neck and chop it up, separate the head in half. Chop out the wings and cut each of the flats, drumettes, and wingtips in half.
18. With the legs up, cut the chicken open, then chop around the backbone to separate into two pieces. Slice down in half next to where the thigh adjoins the body, set aside, and chop those into two pieces. Turn and give it a few chops to get bite-sized pieces.
19. Grab the back half of the chicken, slice off the thigh, and do the same move with this piece: chop it in half, turn, and give it a couple bite-sized chops. Chop in half, turn, and some more bite-sized pieces. Cleave the thigh easily and place with the rest.
Source: Watch the original video