I have been very busy with my little two-year-old because my nanny is on vacation this month. We have been eating out a lot! Trying different restaurants is fun but I still like my homemade food the most. We once ordered this Cantonese White Cut Chicken from a local Chinese restaurant and I transformed it to a Sichuan Spicy Sesame Chicken by adding my own Sichuan style sauce. It was so yummy! After researching this Cantonese White Cut Chicken recipe, I decided to make it from scratch. It tasted even more delicious when I made it myself and I know there is no MSG added! After the chicken is made you will have the soup to use for other Chinese dishes that require chicken stock. The chicken was so tender, moist, and flavourful. I made a Cantonese traditional dipping sauce and also a Sichuan style sauce so we had two types of chicken to eat. I will update the Sichuan Sesame Chicken recipe in my upcoming postings. If you are not used to eating spicy food this Cantonese White Cut Chicken will be the best choice. I got a cornish chicken this time because I just happened to see it on sale in Chinatown. You can use a regular chicken if you would like. A regular chicken will be just as delicious as a cornish chicken, try to choose a small one that's under 1.5 lbs. With a small regular chicken (around 1 lb) - turn off the heat when the water starts boiling. This allows the chicken to cook in the residual heat for around 30 minutes and the chicken will still remain tender and moist. Even my two-year-old daughter loved this chicken so much. She was trying to copy us by dipping the chicken in the dipping sauce and had so much fun with it. She ate at least a whole chicken leg by herself and we were so proud of her!
- 1 cornish chicken
- 4 green onions
- 2 oz sliced ginger
- 2 - 3 tbsp cooking wine
- 1 tsp salt
For the dipping sauce:
- 2 tsp ground ginger
- 1 tbsp chopped green onion
- Half tsp olive oil
- 1 tsp sesame oil
- Half tsp salt
- Half tsp roasted sesame seeds
- A quarter tsp sugar
- Cut the green onion approximately one inch long.
- Add half green onion and half sliced ginger in the chicken's tummy.
- In a large soup pot, add chicken, the rest of the green onion, sliced ginger and half pot of water (just about cover the chicken). Bring to a boil. Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water. Reduce the heat to the lowest and cook for 25 minutes.
- Transfer the chicken to a plate. While the chicken is hot, add cooking wine and salt and rub everything evenly with the chicken.
- Cut the chicken into small chunks. Add all the dipping sauce ingredients in a small bowl. Now enjoy your delicious Cantonese White Cut Chicken!