White cut chicken
White cut chicken with Shanghai bok choy and broth (usually served with "geung yung", a tangy dip made of ginger, scallions, and garlic) | |
| Course | Main dishes |
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| Place of origin | China |
| Region or state | Hong Kong, Guangdong, Fujian |
| Main ingredients | Chicken, ginger, scallion, cilantro |
| White cut chicken | |||||||||||||||||||||||||||||
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| Traditional Chinese | 白切雞 | ||||||||||||||||||||||||||||
| Simplified Chinese | 白切鸡 | ||||||||||||||||||||||||||||
| Jyutping | baak6 cit3 gai1 | ||||||||||||||||||||||||||||
| Hanyu Pinyin | báiqiējī | ||||||||||||||||||||||||||||
| Literal meaning | white cut chicken | ||||||||||||||||||||||||||||
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White cut chicken or white sliced chicken (traditional Chinese: 白切雞; simplified Chinese: 白切鸡) is a type of siu mei. Unlike most other meats in the siu mei category, this particular dish is not roasted, but poached. The dish is common to the cultures of Southern China, including Guangdong, Fujian and Hong Kong. In Hawaii, this popular dish is known as cold ginger chicken.