Talk:White cut chicken

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Move proposal

I propose to move this to "White sliced chicken." That's a more idiomatic English translation than "White cut chicken." Badagnani 22:39, 6 July 2007 (UTC)[reply]

There are too many English names floating around in menus for this item. I would prefer an actual official name, which amazingly there are none. Benjwong 15:15, 29 July 2007 (UTC)[reply]

Have you found a "most common" name for this dish on menus (like we see "turnip cake" for lobag gow)? Badagnani 06:13, 30 July 2007 (UTC)[reply]

Nope. I am likely going to leave it until someone can find a translation more official than this one. Benjwong 05:07, 31 July 2007 (UTC)[reply]

What is the "most common" name for this dish on menus (like we see "turnip cake" for lobag gow)? Badagnani 05:10, 31 July 2007 (UTC)[reply]

Different recipe/procedure than in common understanding among U.S. Chinese-American peoples

The recipe my relatives use and know for the dish known as "white cut chicken" does not involve steaming or roasting but just boiling. Depending on the kind of chicken (stewer - an older, more muscled kind, to a young fatty kind) and its weight, procedures vary, but essentially you cover a chicken with water in a deep pot, add leeks or green onions and ginger, bring to a boil (and for some kinds and weights of chicken, boil the chicken for some amount of minutes), then cover and turn off the heat, but let the chicken coast with the water until lukewarm, then cut the chicken up and serve with a dipping sauce. --216.152.98.1 16:34, 24 August 2007 (UTC)[reply]

Are your relatives Cantonese? If so, what is their place of origin? Badagnani 16:37, 24 August 2007 (UTC)[reply]

You might living the Hakka culture and not know it. Try salt baked chicken over at Hakka cuisine. Benjwong 02:39, 25 August 2007 (UTC)[reply]

My mom does it this way, but I consider this an entirely different dish due to the method of cooking (poach/boil). The meat texture/quality is also significantly different when done this way, and I generally find it to be less delicious than the steaming method. Then again, it's a lot less work too, so there's a tradeoff there. Jon914 08:43, 13 September 2007 (UTC)[reply]

Alternate Chinese name

I've heard it called 白斩鸡 in South East Asia. Is that also in common use in other parts of the world? lenny (talk) 00:25, 22 February 2012 (UTC)[reply]

That's the name I grew up with in Taiwan, actually. From looking online it seems the difference in naming is regional: http://www.sohu.com/a/154556044_430148 ian (talk) 19:11, 10 September 2018 (UTC)[reply]