**Cooking Chicken for Stir-Fries: A Step-by-Step Guide**

One of the most versatile and delicious chicken cuts is the whole chicken, which can be cooked in various ways to suit different stir-fry recipes. Our city's culinary expertise has been passed down through generations, and we're here to share our secrets on how to prepare this bird for a quick and flavorful stir-fry.

**Removing the Trachea and Organs**

To begin with, you'll need to remove the trachea from the chicken. This is typically done by making an incision just behind the head, then pulling out the trachea and working from the other side to release it completely. Next, take out the trachea and the lungs, as they're not suitable for consumption. The remaining parts of the bird are now ready to be cleaned.

**Cleaning and Preparing the Chicken**

The cavity of the chicken contains several organs that can be discarded. Take out the giblets, which include the liver, heart, and gizzards, and separate them from the rest of the meat. Discard the lungs and cut out the fatty part from behind the chicken's body. Remove the skin from the neck to make way for further processing.

**Preparing the Giblets**

The giblets can be prepared by chopping off their feet, which take the longest time to cook. Add them to the pot of water used for poaching the chicken later on. Next, twist up a couple of sprigs of scallions and add them to the pot, along with a 3-inch piece of naba ginger slice that's been smashed and chopped into fine pieces.

**Making the Dipping Sauce**

While the chicken is poaching, you can prepare the dipping sauce. Mince about ten sprigs of garlic by smashing it, then chop it into fine pieces. Add these to the scallions, followed by another 2-inch knob of ginger that's been sliced into thin pieces. Combine all these ingredients with a quarter cup of peanut oil, which has been heated until almost smoking.

**Poaching the Chicken**

Once your dipping sauce is ready, return the chicken to the pot and cover it with a lid. Bring the water back to a boil, then reduce the heat to low and let it simmer for 10 minutes. After this time, take out the chicken and transfer it to an ice bath or rice wine bath (more on these methods later).

**Cooling and Chopping the Chicken**

To cool down the chicken quickly, you can use either the ice bath method or the rice wine method. The ice bath method involves submerging the chicken in a bowl of ice-cold water for about 30 minutes, resulting in crispy skin. On the other hand, the rice wine method uses a quarter cup of rice wine to carry heat away from the meat, giving it a more flavorful result.

Once cooled, chop the chicken into bite-sized pieces, starting with the legs and wings. Remove the backbone by cutting around it, then slice the chicken in half. Continue chopping until you have a variety of sizes suitable for stir-fries. Finally, add these chopped pieces to your dipping sauce and enjoy!

**Additional Tips**

Before you begin cooking, make sure to clean and sanitize your workspace with rubbing alcohol to prevent contamination.

In traditional Chinese cuisine, the rice wine method is often used to poach chicken, as it adds a unique flavor profile that's hard to replicate with other methods.

"WEBVTTKind: captionsLanguage: entoday we wanted to show you how to make Bach chick guy Cantonese white cut chicken it's an absolute classic especially around festivals so this week we've got a guest cook to take us through this Stef's Dada da way now this is really one of those dishes that's made or broken by ingredient quality you need a young chicken that's about 1 kilo so abroad I'd probably go with a large Cornish game hen best-case find a farmer or at the very least hit up your Whole Foods because no matter what this has gotta be fresh living in China we're super spoiled because it's tough to get any fresher than what da Wei is working with here today now if you're not interested in learning how to work a chicken from scratch feel free to jump ahead one minute in the video what he's doing here is removing the feathers on the neck around the cerebral artery it's important that you get the artery in order to make this quick and painless now with a very sharp knife hold the chicken upside down and slice the jobs already done just let the blood drain out for about a minute or two to remove the feathers dip the chicken in hot boiled water that's about 90 degrees centigrade make sure that you get the whole chicken and just start plucking those out this will take a bit just work as quick as you can ideally on a flat surface just make sure that you're totally free of feathers now cut into the neck and begin to pull out the trachea and working from the other side take it out the trachea and the lungs are the only bits that aren't good to eat here so get in that cavity and take out the organs discarding the lungs cut out the fatty bit from the behind of the chicken separate it out from the giblets then cut the skin from the neck and put it in with a fat none of this is going to waste here prep those giblets and if you'd like to learn how feel free to check out our city's stir-fried giblets video up here the fat will get rendered out and makes for a great oil to toss in a quick low mean and later will make a quick soup using our chicken poaching liquid with some loofah board the coagulated blood and those giblets so Philpott with three liters of water and start to get up to a boil chop off the feet and toss them in at first because they take the longest to cook to season the poaching liquid twist up a couple sprigs of scallions and put them in then grab a 3-inch naba ginger slice in half and give it a good couple solid wax then toss it in once your water is at a boil take the chicken by the neck and dip it into the water three times what we're doing here is getting the cold water out from the cavity so that this cooks evenly now drop in the chicken get it back up to a boil cover and shut off the heat we'll come back to this in ten minutes while that's poaching good time to make the dipping sauce take about ten sprigs of garlic and julienne them by smashing then giving them a bunch of fine chops about two inches into the scallion slice then continue once you've worked through that green onion grab a two inch knob of ginger and get that into 1/2 centimeter slices cool method to smash is to use the edge of the knife to work through those slices then tossing them in with the scallions now get a quarter of a cup of peanut oil till almost smoking about 190 centigrade and you could also use that chicken oil then pour it in with the ginger and the scallions now add about 3 tablespoons light soy sauce roughly 2 tbsp soy stir sauce a teaspoon of sugar and 3 tablespoons water quick aside the this dipping sauce is bit of a Lee family recipe will also give a recipe for the more common restaurant dipping sauce down below in the comments back to the bird give it a flip then bring it back up to a boil cover heat off and let it poach for another 10 minutes 10 minutes later now take out the chicken and we got to cool this down there's two primary ways to do this the ice bath method and the rice wine method both have their upsides the ice bath makes for a nice crunchy skin but the rice wine method gives a nicer flavor dahhh ways using the rice wine method pour about a quarter of a cup of rice wine over the chicken and continuously spoon it over this works because the rate of evaporation for alcohol is rather quick allowing it to carry more heat away from the chicken once much of it's absorbed set the chicken aside to cool completely about 30 minutes and once it's cooled down we can chop it up if you're working off one chopping board like us pour a bit of rubbing alcohol over your knife and board and give it a light this will sanitize and as a smart move because this will end up going like straight to the plate now grab the chicken separate the neck chop it up and separate the head in half chop out the wings and cut each of the flats the drumettes and the wingtips in half now with the legs up cut the chicken open then chop around the backbone to separate into two pieces slice down in half right next to where the thigh adjoins the body set it aside and chop those into two pieces turn and give it a few chops to get something bite-sized now grab the back half of the chicken slice off the thigh and do the same move with this piece chop it in half turn and give it a good couple bite-sized chops chopped in half turn and some more bite-sized pieces the thigh is pretty easy to cleave just cut it place with the rest and now you've got a whole broken down chicken you can tell this is gonna be tender and awesome just from looking at the bone if the bones nice and rosy you know you'll be eating a great backtick guy so my family's method it's the rice wine method because traditionally you wouldn't have ice cube laying around the other method is great you but it's more of restaurant saying so check out the weather link in description box for detail recipe a big thank you for everyone they're supporting us on patreon and of course subscribe for more Chinese cooking videostoday we wanted to show you how to make Bach chick guy Cantonese white cut chicken it's an absolute classic especially around festivals so this week we've got a guest cook to take us through this Stef's Dada da way now this is really one of those dishes that's made or broken by ingredient quality you need a young chicken that's about 1 kilo so abroad I'd probably go with a large Cornish game hen best-case find a farmer or at the very least hit up your Whole Foods because no matter what this has gotta be fresh living in China we're super spoiled because it's tough to get any fresher than what da Wei is working with here today now if you're not interested in learning how to work a chicken from scratch feel free to jump ahead one minute in the video what he's doing here is removing the feathers on the neck around the cerebral artery it's important that you get the artery in order to make this quick and painless now with a very sharp knife hold the chicken upside down and slice the jobs already done just let the blood drain out for about a minute or two to remove the feathers dip the chicken in hot boiled water that's about 90 degrees centigrade make sure that you get the whole chicken and just start plucking those out this will take a bit just work as quick as you can ideally on a flat surface just make sure that you're totally free of feathers now cut into the neck and begin to pull out the trachea and working from the other side take it out the trachea and the lungs are the only bits that aren't good to eat here so get in that cavity and take out the organs discarding the lungs cut out the fatty bit from the behind of the chicken separate it out from the giblets then cut the skin from the neck and put it in with a fat none of this is going to waste here prep those giblets and if you'd like to learn how feel free to check out our city's stir-fried giblets video up here the fat will get rendered out and makes for a great oil to toss in a quick low mean and later will make a quick soup using our chicken poaching liquid with some loofah board the coagulated blood and those giblets so Philpott with three liters of water and start to get up to a boil chop off the feet and toss them in at first because they take the longest to cook to season the poaching liquid twist up a couple sprigs of scallions and put them in then grab a 3-inch naba ginger slice in half and give it a good couple solid wax then toss it in once your water is at a boil take the chicken by the neck and dip it into the water three times what we're doing here is getting the cold water out from the cavity so that this cooks evenly now drop in the chicken get it back up to a boil cover and shut off the heat we'll come back to this in ten minutes while that's poaching good time to make the dipping sauce take about ten sprigs of garlic and julienne them by smashing then giving them a bunch of fine chops about two inches into the scallion slice then continue once you've worked through that green onion grab a two inch knob of ginger and get that into 1/2 centimeter slices cool method to smash is to use the edge of the knife to work through those slices then tossing them in with the scallions now get a quarter of a cup of peanut oil till almost smoking about 190 centigrade and you could also use that chicken oil then pour it in with the ginger and the scallions now add about 3 tablespoons light soy sauce roughly 2 tbsp soy stir sauce a teaspoon of sugar and 3 tablespoons water quick aside the this dipping sauce is bit of a Lee family recipe will also give a recipe for the more common restaurant dipping sauce down below in the comments back to the bird give it a flip then bring it back up to a boil cover heat off and let it poach for another 10 minutes 10 minutes later now take out the chicken and we got to cool this down there's two primary ways to do this the ice bath method and the rice wine method both have their upsides the ice bath makes for a nice crunchy skin but the rice wine method gives a nicer flavor dahhh ways using the rice wine method pour about a quarter of a cup of rice wine over the chicken and continuously spoon it over this works because the rate of evaporation for alcohol is rather quick allowing it to carry more heat away from the chicken once much of it's absorbed set the chicken aside to cool completely about 30 minutes and once it's cooled down we can chop it up if you're working off one chopping board like us pour a bit of rubbing alcohol over your knife and board and give it a light this will sanitize and as a smart move because this will end up going like straight to the plate now grab the chicken separate the neck chop it up and separate the head in half chop out the wings and cut each of the flats the drumettes and the wingtips in half now with the legs up cut the chicken open then chop around the backbone to separate into two pieces slice down in half right next to where the thigh adjoins the body set it aside and chop those into two pieces turn and give it a few chops to get something bite-sized now grab the back half of the chicken slice off the thigh and do the same move with this piece chop it in half turn and give it a good couple bite-sized chops chopped in half turn and some more bite-sized pieces the thigh is pretty easy to cleave just cut it place with the rest and now you've got a whole broken down chicken you can tell this is gonna be tender and awesome just from looking at the bone if the bones nice and rosy you know you'll be eating a great backtick guy so my family's method it's the rice wine method because traditionally you wouldn't have ice cube laying around the other method is great you but it's more of restaurant saying so check out the weather link in description box for detail recipe a big thank you for everyone they're supporting us on patreon and of course subscribe for more Chinese cooking videos\n"