Chicken is one of the best loved dishes by Cantonese people. It is said that for the traditional Cantonese, there is no banquet without chicken（无鸡不成宴）. Among all the varieties of cooked chickens, White Cut Chicken（白切鸡, bai qie ji or bak chit gai in Cantonese) gains more favors. The “white” in the name refers to the gentle cooking method that chicken is simply poached before being cut, which maintains its freshness and original flavor to the maximum extent.

This video features White Cut Chicken produced by Jiuji Lubian Chicken （九记路边鸡）, a traditional time-honored restaurant founded in 1979. It is widely known in Guangzhou with its traditional handmade cooking method of chicken. 

Full text of the video transcript:

Many White Cut Chickens sold in the market are plucked by machines, which loosens the muscle of the chickens, and makes them taste like rags. As for the well-made one, it should be plucked by hands.

Jiuji Lubian Chicken is widely-known by the neighborhood and is unique among other competitors. It has lasted for 42 years since 1979.

We've been adopting the traditional method. From slaughter, plucking to sauce concocting, each step is purely handmade.

We drown the chicken in freshly boiled water. This step imparts brisk skin, tender flesh, and flavorful bones to the chicken.

Sauce is the essence and soul of White Cut Chicken. Our sauce is made in a traditional way. Ginger and scallion are purely hand-grated.

When our business was at its best, over 1,000 chickens can be sold per day.

It's impossible for us to resort to fast-paced preparation. We adhere to the principle of quality. Fast-paced preparation is easy, but the taste is far less satisfying. The two methods completely differ.

Address of one branch: Jiuji Lubian Chicken, No.270, Binjiangxi Road, Haizhu district, Guangzhou

Translated by Wu Qin (intern), Lv Yun
Supervised and Edited by Lv Yun
Video editors: Wu Qin (intern), Lu Kaisheng, Zhen Zhiliang
Source: Douyin account of Gourmet Guide (Meishi Daoba, 美食导报）