白切鸡 (海南鸡) / White Cut Chicken (Hainanese Chicken)

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Attention

This is an uncompleted recipe.

🏷️Tags

🏷️Cantonese Cuisine

🖼️Image

🥦Ingredients

Chicken legs (1 per serving)

Red bell peppers (¼ per serving)

Lime (a small one per serving)

Olive oil / peanut oil

🧂Seasoning

Sugar (1 tsp per serving)

Salt

Chicken bouillon (½ tsp)

Scallion (2 per serving)

Garlic (2 cloves per serving)

Ginger (same volume as garlic, same volume as scallion)

Thai chili (1 per serving)

🔢Directions

1. Make ginger scallion sauce (ginger, scallion, salt, olive/peanut oil) and/or chili sauce (thai chili, red bell peppers, garlic, ginger, chicken bouillon, duck sauce, lime juice) with a food processor

2. Marinate chicken with salt (½ tsp per leg)

3. Debone and cook chicken legs either sous vide (65C, 45min) or simmered (20min) or slow roasted (210F, 1hr)

4. Chill chicken in the refrigerator, then cut into slices

5. Serve with dipping sauce