Name: Cantonese Boiled Chicken 广式白斩鸡
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 pc kampong chicken (1.8kg); 50 g ginger (discard skin, slice it); 6 cloves of garlic (discard skin, slice it); 1 pc onion (discard skin, slice it); 4 pc coriander root; 5 pc spring onion; 2 tbsp cooking oil; 1 tbsp salt; 1 pot water (enough to submerge chicken); 1 pot iced water (enough to submerge chicken); 2 tbsp soy sauce; 2 tbsp water; 1 tbsp spring onion; 1 tbsp coriander

啊豪师傅的这道白斩鸡是从广东佛山买师学艺学回来的。秘方重点是‘3落3起，细火煮12分钟，焗20分钟，浸冰水15分钟’。至于做法细节，师傅会在视频里为大家一个一个的做解说。同时，师傅也会教大家如何斩碟漂亮的白斩鸡。还有，视频有彩蛋哦！大家快来看视频把这菜学起来，今年就做道广式白斩鸡迎新年！

分量：5-6人份
准备时间：15分钟
煮时：1个小时

材料A：
1只（1.8公斤）菜园鸡 
1段/50克 姜（去衣切片）
6瓣 蒜头（去衣切片）
1粒 大葱头（去衣切片）
4棵 芫茜头 
5棵 葱 
2汤匙 油
1汤匙 盐 
1锅 水（盖过鸡）
1锅 冰水（盖过鸡）

材料B（沾酱）：
2汤匙 特级酱油 
2汤匙 开水
1汤匙 葱花
1汤匙 芫茜 

准备功夫：
1. 把菜园鸡洗净，在鸡颈下部开个洞
2. 把材料B拌匀待用

做法：
1. 热锅，加入油待热
2. 加入姜，蒜头和大葱头，炒匀爆至金黄色
3. 加入芫茜头和葱，炒匀
4. 加入一大碗水，炒匀，移入一个深锅里
5. 加入适量的水（盖过鸡）和1汤匙盐，盖上，大火煮滚
6. 起盖，转小火
7. 抓着鸡头吊起鸡只，1浸（3-4秒）1起的泡入汤锅，共做3次
8. 鸡只入锅，免盖煮12分钟
9. 熄火盖上，用锅里的余温把鸡只焗个20分钟
10. 起盖，鸡只出锅，泡入含有冰水的锅里15分钟
11. 鸡只起锅，沥水斩块*， 完成

*小提示：喜欢吃带点温热的白斩鸡，可以在鸡只斩块后，用煮鸡的汤烫热后才上桌

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Cantonese Boiled Chicken 广式白斩鸡

Recipe by Eric 啊豪师傅Course: MainCuisine: Chinese

Servings

servings

Prep time

minutes

Cooking time

hour

Boiled chicken is a must during every CNY, let’s find out all the tips and tricks from Chef Eric on how to make the Cantonese-style boiled chicken!

Ingredients

Ingredients (Set A)
1 pc kampong chicken (1.8kg)
50 g ginger (discard skin, slice it)
6 cloves of garlic (discard skin, slice it)
1 pc onion (discard skin, slice it)
4 pc coriander root
5 pc spring onion
2 tbsp cooking oil
1 tbsp salt
1 pot water (enough to submerge chicken)
1 pot iced water (enough to submerge chicken)
Ingredients (Set B – for dipping sauce)
2 tbsp soy sauce
2 tbsp water
1 tbsp spring onion
1 tbsp coriander

Instructions

Preparations
Wash the chicken, cut a hole on the neck
Mix all Ingredients B and set aside
Steps
Heat the wok with cooking oil
Add ginger, garlic, onion and saute until golden brown
Add coriander, spring onion and fry evenly
Add one bowl of water, fry evenly, shift to a pot
Add water (enough to submerge chicken), 1 tbsp salt, cover with a lid and bring to boil with high heat
Lift the lid, switch to low heat
Grab the chicken head, lift and submerge it 3 times
Leave the chicken in the pot, boil without lid for 12 minutes
Turn off the gas and cover with a lid, simmer for 20 minutes
10. Lift the lid, retrieve the chicken, soak into iced water for 15 minutes
11. Retrieve the chicken, drain and chop, it’s done!

Recipe Video

Notes

You can blanch the chicken with hot water after being chopped if you prefer to serve warmer chicken

广式白斩鸡 Cantonese Boiled Chicken