白斬雞腿: Chicken Thigh
♢ 3-times repeated “Sauna” 三温暖 : soak in boiling water, immediately bathe in iced water, repeat 3 times.
Reason: the meat will be tight (hot expand cold shrink 热胀冷缩), the skin will not loosen or drop off.
♢ Cook 5 minutes (smallest fire),
♢simmer 30 minutes (turn off fire).
♢Smooth skin: Dry the chicken in the air for 1 hour or so, before cutting.
Watch the Chicken cutting and the beautiful plate display (with Tomatoes):
如何剁全雞?: How to cut a Chicken using a kitchen knife
Note 1: The western-style chicken cutting using a Chef Knife:
Note 2: 海南雞分半鐘拆骨起肉 : 1.5 minute Boneless Chicken Cutting
How to cook the Hainanese Chicken Rice (at “Boon Tong Kee” 文东记 Restaurant @ Balestier Road):
Recipe of Hainanese Chicken with Rice: