白切雞如何煮得皮爽肉鮮 QQ Hainanese Chicken

白斬雞腿: Chicken Thigh

The secrets :

♢ 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.
肉紧 皮不松。
♢ Cook 5 minutes (smallest fire),
熄火泡热水鸡肉不易老
♢simmer 30 minutes (turn off fire).
♢Enough Ice.
♢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:

Hainanese Chicken Rice 海南鸡饭