4 Worst Rated Guangdong Poultry Dishes

Swiss wings is a dish with origins disputed between Hong Kong and Guangzhou. The dish consists of chicken wings that are similar to soy-sauce chicken wings, only with a sweeter sauce. The wings are usually marinated in a combination of sugar, soy sauce, Chinese wine, and spices such as star anise, garlic, and ginger. The gleaming sauce clings to the chicken wings, which are poached, then slowly simmered in the sauce until it's reduced to a thick and glossy consistency.Expand

White cut chicken (also known as Cantonese poached chicken) is a beloved traditional dish consumed during Chinese festivals and holidays, and especially on Chinese New Year. The dish consists of salted chicken that is cooked in water with chopped green onions, ginger, cooking wine, Sichuan peppercorns, and sesame oil. When prepared, it is transferred to a bowl filled with ice water in order to chill. Once entirely chilled, the chicken is served whole or cut into large chunks, typically accompanied by ginger scallion sauce and chili sauce, used as dips. Traditionally, Chinese people poach and serve the whole chicken, with its head and feet attached. A delicious holiday meal, this dish pairs well with hot rice, oyster sauce, and soy sauce.Expand

Roast squabs, domesticated farm-raised young pigeons, are one of the unique delicacies originating from the Chinese Cantonese region. Traditionally, young squabs under four weeks of age are roasted and served whole, including the head and feet. To prepare the meat for roasting, squabs are usually marinated or shortly braised in hot water and left to dry. Before or during cooking, the insides are spiced with five spice powder, and squab's skin is glazed with a mixture of soy sauce, rice wine, vinegar, ginger, honey or sugar, and occasionally hoisin sauce. This technique provides the lacquered appearance, a dark amber color, and an incredibly crunchy texture of the skin. The five spice powder penetrates the meat from the inside and covers it in fragrant aromas. In Chinese culture, roast squabs are usually eaten on special occasions such as weddings and other formal gatherings, but are also available in many restaurants where they are served as a special delicacy. Outside of China, roast squabs can be found on the menus of some Chinese restaurants, accompanied by vegetables and soy or hoisin sauce on the side.Expand

Mut jup mun gai yik is a traditional dish originating from Guangzhou. The dish is usually made with a combination of chicken wings, soy sauce, honey, peanut oil, Shaoxing wine or sherry, garlic, and ginger. The chicken wings are stir-fried in peanut oil in a wok over high heat until browned. A mixture of soy sauce, wine, garlic, ginger, and honey is added to the wok and the mixture is stirred until the wings are coated with the sauce. The dish is simmered over low heat until the wings are tender. Honey-soy braised chicken wings are typically served warm or at room temperature as an appetizer.Expand