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.
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: [ Ссылка ]
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: [ Ссылка ]
- Non-Stick Wok: [ Ссылка ]
- Carbon Steel Wok: [ Ссылка ]
- Non-Stick Pan: [ Ссылка ]
- Carbon Steel Pan: [ Ссылка ]
- Stainless Steel Skillet: [ Ссылка ]
- Cookware Set: [ Ссылка ]
- 8 Quart Pot: [ Ссылка ]
- Cookware Collections: [ Ссылка ]
- Pan Protector: [ Ссылка ]
- Carbon Steel Seasoning Wax: [ Ссылка ]
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: [ Ссылка ], [ Ссылка ]
- Chef Knife: [ Ссылка ]
- Santoku Knife: [ Ссылка ]
- Starter Knife Set: [ Ссылка ]
- Sharpening Stone Set: [ Ссылка ]
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): [ Ссылка ]
- Cutting Board: [ Ссылка ]
- Instant Read Thermometer #1: [ Ссылка ]
- Instant Read Thermometer #2: [ Ссылка ]
- Food Scale: [ Ссылка ]
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: [ Ссылка ]
- Light Soy Sauce: [ Ссылка ]
- Dark Soy Sauce: [ Ссылка ]
- Rice Cooking Wine: [ Ссылка ]
- Chili Oil: [ Ссылка ]
- Hoisin Sauce: [ Ссылка ]
- Premium Oyster Sauce: [ Ссылка ]
🎥 MY CAMERA GEAR! 🎥
- My Workhorse Camera: [ Ссылка ]
- My Lens for Wide Shots: [ Ссылка ]
- My Lens for Detail Shots: [ Ссылка ]
- My Macro Lens: [ Ссылка ]
- My Main Light: [ Ссылка ]
- My Light Softbox: [ Ссылка ]
- My Camera Slider: [ Ссылка ]
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
👉 OTHER LINKS MENTIONED 👈
- Infrared thermometer: [ Ссылка ]
- How to shop for meats at the grocery store: [ Ссылка ]
- Basic Chinese knife skills: [ Ссылка ]
- Global Animal Partnership: [ Ссылка ]
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⏲ 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!
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🎵 OTHER CREDITS 🎵
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - [ Ссылка ]
Copyright Chillhop Music - [ Ссылка ]
Overhead Camera Rig built by P.Oak - [ Ссылка ]
Chinese Subtitles by Wynee Pan - [ Ссылка ]
