Comments on: Chinese White Cut Chicken (Bái Qie Ji)

By: axux

axux — Tue, 16 Jun 2009 04:54:50 +0000

i order this alot in restos,
i made the sauce yesterday, will try the entire recipe
on sunday, i don’t have a meat thermometer though

By: Phil

Phil — Mon, 03 Nov 2008 04:53:58 +0000

This was one of my favorite dishes when I was growing up. When I make this, I also make a second dipping sauce from soy sauce, ginger and scallions.

By: Heather

Heather — Wed, 29 Oct 2008 19:20:38 +0000

We have just reeled away from the table, having eaten way too much of this delicious recipe!
I did a whole bird and really its not that scary.
Have hidden the leftovers for tomorrow, and plan to make soup from the stock. I used the hot stock to cook some rice which was extra tasty. Thanks for giving us the recipe for a dish we first enjoyed 25 years ago and have been wanting a recipe for ever since.

By: Andrea

Andrea — Wed, 13 Aug 2008 01:15:46 +0000

Congrats on winning the Edibility award for your photo! It is fantastic!

By: Heather

Heather — Mon, 04 Aug 2008 03:55:28 +0000

My husband and I had this at Good Taste Noodle House a week ago (it was served over noodles). I loved it more than the duck and wonton I ordered. :)

By: Donald

Donald — Tue, 15 Jul 2008 21:37:10 +0000

Nice recipe! Do you totally remove the meat or just segment the bird?

By: Sorina

Sorina — Thu, 10 Jul 2008 19:38:09 +0000

Hi I am new to your blog and I just wanted to say how much I’m loving it

By: canarygirl

canarygirl — Tue, 08 Jul 2008 07:10:55 +0000

Looks delicious! Ginger + scallions is one of those perfect combos, dipping chicken in it? Yum!

By: inga

inga — Mon, 07 Jul 2008 22:36:59 +0000

I love your website! Keep the recipes coming! One of these days, I’ll get brave enough to try one of them! :-)

By: yoko

yoko — Mon, 07 Jul 2008 15:52:57 +0000

I made this last night– I didn’t have a proper cleaver, unfortunately, so I managed to make a mess cutting the meat from the bone with a kitchen knife. But the chicken was tender and flavorful, and the sauce was excellent. I’m going to make chicken soup from the broth tonight. Thanks for sharing the recipe!