🐔 Oily Chicken vs. White-Cut Chicken: A Hong Kong Chicken Competition

Every time I go to a barbecue restaurant or restaurant, I'm always torn between "soy sauce chicken" and "white-cut chicken." 🤔 Both are classic Cantonese chicken dishes, and while they may look similar, the flavors and cooking methods are vastly different! So, what's the difference between "soy sauce chicken" and "white-cut chicken"? Let me break it down for you!

📜 Historical background of both

1. Boiled Chicken

• It originates from Guangdong tradition and is most famous in Guangzhou and Shunde.
• "Bai Qie" means "cutting into pieces directly after boiling" to preserve the original flavor of the chicken.
• Because it is light and healthy, it often appears at wedding banquets and festive occasions, symbolizing "good luck".

2. Fried Chicken

• Soy sauce chicken is also a kind of Guangdong barbecued food, which first appeared in Cantonese restaurants.
• The "oil-soaked" method is to slowly bake the chicken in boiling oil or seasoned marinade.
• The flavor is richer than white-cut chicken, and the skin is shinier. It is also one of the signature dishes of barbecue restaurants.

🧪 Differences in cooking methods

1. Boiled Chicken

• Cooking method : Blanch the chicken in boiling water until cooked, then cool it in ice water to lock in the juices.
• Features : The chicken is made to be original, tender and with golden skin.
• Soul partner : must be paired with minced ginger and scallion 🧄🧅 to remove the fishy smell and enhance the flavor.

2. Fried Chicken

• Cooking method : Use soy sauce, rock sugar, and spices (such as star anise, cinnamon) to make brine, or slowly soak it in hot oil.
• Features : The chicken skin is oily and shiny, with a dark color and a salty, sweet taste.
• Soul Partner : Usually served with marinade or sweet soy sauce🍶 to make the flavor more intense.

🌟 Appearance and taste comparison

1. Appearance

• White-cut chicken: The skin is golden or light white, and feels fresh and natural🌕.
• Oily chicken: The skin is shiny with dark brown color, and looks more lustrous✨.

2. Taste

• White-cut chicken: The meat is sweet and tender, the skin is thin and smooth, and it emphasizes the "chicken flavor".
• Oily chicken: rich in flavor, with an oily skin and a salty-sweet taste.

3. Aroma

• White-cut chicken: light and elegant fragrance, with the emphasis on the spicy aroma of minced ginger and scallions.
• Soy sauce chicken: The brine or soy sauce is fragrant, with a hint of medicinal fragrance🌿.

🍽️ Eating occasions and culture

1. Boiled Chicken

• It is often used in wedding banquets, worships, and festivals, symbolizing "good luck and good fortune."
• Because it is light and healthy, it is suitable for all ages.

2. Fried Chicken

• It is closer to people's daily life and a must-have in tea restaurants and barbecue shops.
• The price is affordable and the portion is generous, making it a representative dish for the general public.

🍗 Choices on BBQ rice

• Boiled Chicken Rice : The meat is tender and light, and paired with ginger oil, it feels refreshing and comfortable after eating.
• Soy Sauce Chicken Rice : The chicken skin is shiny and paired with sweet soy sauce. The rice grains have absorbed the sauce, making it particularly delicious.

💡 Editor's Summary

Although both oily chicken and white-cut chicken are chicken, they are actually two completely different styles of cooking :

• White-cut chicken : light and natural, emphasizing the original flavor of chicken, and the addition of minced ginger and scallions adds soul.
• Oily Chicken : Rich in salty flavor, it is marinated in brine or oil to bring out its deep flavor.

White-cut chicken is an auspicious symbol of festive ceremonies, while soy-oil chicken is a popular roasted delicacy enjoyed by the neighborhood in daily life.

👉 I think the perfect solution is to order both! Enjoy the rich aroma of oily chicken and the freshness of white-cut chicken all at once, for a truly satisfying experience 🐔🍽️.