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.
🍴 WRITTEN RECIPE + INGREDIENTS🍴
Visit our blog for step-by-step instructions:
https://madewithlau.com/recipes/white-cut-chicken
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Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
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🍳 COOKWARE WE USE/LOVE 🍳
- Chinese Cleaver: https://amzn.to/4eMSoL9
- Carbon Steel Wok: https://amzn.to/3BH16fq
- Stainless Steel Spatula: https://amzn.to/4fomqVZ
- Non-Stick Wok: https://amzn.to/47Q8fGk
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- Gas Burner: https://amzn.to/3XYAQVI
- Electric Burner: https://amzn.to/4eLoXZO
- Steaming rack: https://amzn.to/4eKewpQ
- Steaming rack with holes: https://amzn.to/408qPYu
🥢 KITCHEN ACCESSORIES WE USE/LOVE 🥢
- Infrared Laser Temperature Gun: https://amzn.to/3ZRioAK
- Wireless Meat Thermometer: https://amzn.to/3BE6iRg
- Food Scale: https://amzn.to/47QRIC6
👨🍳 DAD'S SPECIAL INGREDIENTS 👨🍳
- Light Soy Sauce: https://amzn.to/3NcsQva
- Dark Soy Sauce: https://amzn.to/3Y6uyV8
- Chicken Bouillon: https://amzn.to/3ZQWn4V
- Sesame Oil: https://amzn.to/3XJGef6
- Rice Cooking Wine: https://amzn.to/4gJG405
- Shaoxing Cooking Wine: https://amzn.to/3TWiBib
- Premium Oyster Sauce: https://amzn.to/4drBPTS
- Chili Oil: https://amzn.to/3Y7w1uo
- Hoisin Sauce: https://amzn.to/3Y9mwuJ
- Vegetarian Oyster Sauce: https://amzn.to/47RJ0U5
- Gluten-Free Oyster Sauce: https://amzn.to/3NdKPRK
- Handcrafted Soy Sauce: https://bit.ly/handcrafted-soysauce
🎥 MY CAMERA GEAR! 🎥
- Workhorse Camera: https://amzn.to/3UaMdsd
- Lens for Wide Shots: https://amzn.to/3YpCUHD
- Lens for Detail Shots: https://amzn.to/4h781if
- Macro Lens: https://amzn.to/3Y6ANXF
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
⏲ CHAPTERS ⏲
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!
🔗 LINKS MENTIONED 🔗
- Infrared thermometer: https://amzn.to/3bSkebB
- How to shop for meats at the grocery store: http://youtu.be/bNYWJNvDbJk
- Basic Chinese knife skills: http://youtu.be/16Wd5jiu5wA
- Global Animal Partnership: https://globalanimalpartnership.org/
🎵 OTHER CREDITS 🎵
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - https://chll.to/49e6fa9c
Copyright Chillhop Music - https://chll.to/4ca8cc15
Overhead Camera Rig built by P.Oak - https://www.instagram.com/p.oak.co/
Chinese Subtitles by Wynee Pan - https://www.instagram.com/gotchacafenyc
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