Watch Daddy Lau teach us how to make White Cut Chicken & Ginger Scallion Sauce! Also known as Bak Chit Gai in Cantonese or Bai Qie Ji in Mandarin, Cantonese Whole Poached Chicken is a classic dish for Lunar New Year and other celebrations.
RECIPE + INGREDIENTS
Check out our blog for an adjustable list of ingredients and stepbystep videos: https://madewithlau.com/recipes/white...
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00:00 Intro 01:15 Types of chicken to use 02:05 Sourcing chicken sustainably 02:27 Boil water, add salt 02:49 Prepare and cook chicken 04:07 On heat, timing, and how restaurants cook it 05:20 Mince scallions and ginger 07:52 Heat oil, cook ginger & scallions 09:42 Flavor the sauce 10:40 Prepare ice bath 11:38 How to tell if the chicken is done? 12:24 Lift and transfer to ice bath 12:59 Buying chicken in a Western supermarket 13:43 What knives to use to carve a chicken 14:18 How my dad carves a cooked chicken 14:59 Cut the wings 15:16 Cut the thighs 15:41 Cut the chicken in half 16:17 Split the chest in half, cut chest pieces 17:02 Remove breast bone and cut chicken breast 17:54 Cut thighs & wings into smaller pieces 19:35 Finish plating chicken 19:57 Meal Time! 21:00 Chicken’s many meanings and symbolisms 23:12 Why do we use an ice bath? 23:43 If the bones are red, is that good? 24:24 On reheating leftovers 25:11 Buying a whole chicken at a Western grocery store 25:34 On perfection and the symbolism of whole chicken 27:46 Childhood stories 29:43 What if you don’t have a Chinese cleaver? 30:07 Daddy Lau’s stories of making this at 12 years old 30:48 Mommy Lau reminiscing on her grandma’s food 31:24 Special delivery!