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白切雞，又叫做白斬雞，係雞嘅一種烹調方法，將雞殺之後以蒸熟或以熱水浸熟而成，過程中唔加入香料，或淨係用好少嘅調味；目的係等雞嘅自然鮮味盡量顯露。白切雞係粵菜嘅傳統菜色之一，響廣東、海南等各地好常見；亦係廣東燒味嘅其中一種。 |
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