At the table
Try a piece plain to taste the seasoned chicken, then add a little ginger-and-scallion condiment if served. The chopped pieces usually include bones; separate the meat carefully.
Contains chicken and small bones. The pale cooking liquid may contain dried shrimp or scallops; dips can add other allergens, so ask about both broth and condiments. For children, an adult should remove bones and cut tender meat small; mild flavour alone does not make bone-in pieces suitable.
The chicken and chicken broth are not vegetarian or vegan. Spices and seafood in the light brine vary by recipe; pale colour does not mean plain water. Usually mild, with possible ginger warmth in the condiment; ask about additional chili or pepper.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Steeping the chicken in broth distinguishes this preparation from ordinary white-cut chicken.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Light savory broth.
- Chili heat
- Texture
- Firm skin; smooth meat.
- How it’s made
- Steep, then cool.
Steeping the chicken in broth distinguishes this preparation from ordinary white-cut chicken.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong.
Ask if they have it first
请问你们有清平鸡吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Qingping chicken began as a name for many dishes
At first, “Qingping chicken” was a loose name for the many chicken dishes served at Guangzhou’s Qingping restaurant, not one fixed recipe. The restaurant later developed a signature preparation that combined white-cut chicken’s smooth skin with the deeper flavor of steamed chicken, using a seasoned white brine and chicken broth. The meat was savory through to the bone. This history explains why Qingping chicken resembles, but is distinct from, ordinary white-cut chicken.