This restaurant's white-cut chicken has crisp skin and tender meat.
Tips
usage
Often interchangeable with 白切鸡 (báiqiējī) — both refer to the same Cantonese technique of poaching a whole chicken in aromatic water, then ice-bathing it for jelly-like skin. 白切鸡 is the more common term in Guangdong; 白斩鸡 is heard nationally.
