Grouped in the same niche as Beijing’s popular roast duck, sliced boiled chicken enjoys a good reputation on the Shanghai Bund.
Sliced boiled chicken used the simplest of culinary techniques to keep its original flavor. No seasoning was added. The chicken was simply boiled, plated up, and dressed with dipping sauce. A special cooking method that cooled the boiled chicken in cold water helped retain its flavor and luster, and also crispened its skin.
The special “Three Yellow Chicken,” with yellow feet, skin, and beak, is crisp and savory. The dipping sauce is also a unique recipe, a blend of soy sauce, ginger, and spring onions. It not only maintains the tenderness of the chicken and the golden, glossy color, but also enhances its flavor and freshness.