这道菜历史悠久，白斩鸡的做法出自北馔，是伴随唐代“索唤（快餐）”而诞生的“旋鮓”肴馔，它是宋代士庶南迁，给南烹带来食文化交流和融合的产物。

清代袁枚在记载乾隆年间江浙地区饮食状况的《随园食单》中便有记载，当时称其为 “白片鸡”，并赞其 “此是太羹元酒之味” ，足见其风味独特，能最大程度保留鸡肉本味。

制作白切鸡，讲究食材的新鲜，通常选用三黄鸡等优质品种。

制作时，先将鸡宰杀处理干净，放入加了葱姜、料酒的清水中，以小火慢煮至刚刚熟透，期间需适时翻面，确保受热均匀。

煮好后，迅速将鸡捞出放入冰水中浸泡，这一步骤是关键，能使鸡皮紧致，口感更爽滑，鸡肉也更鲜嫩多汁。

最后，将鸡斩成小块装盘，搭配由姜葱蓉、盐、花生油等调制而成的蘸料。

姜葱蓉的清香辛辣与鸡肉的鲜美相得益彰，蘸上蘸料，入口鲜嫩爽滑，鸡肉的原汁原味在舌尖散开，令人回味无穷。

This dish has a long history. The practice of Boiled -sliced cold chicken comes from the northern cuisine. It is the "Xuan Xuan" cuisine born with the "Suo Hu (fast food)" in the Tang Dynasty. It is the product of the southern cooking culture exchange and integration brought by the southward migration of scholars and civilians in the Song Dynasty. During the Qing Dynasty, Yuan Mei recorded in his book "Suiyuan Shidan" about the dietary conditions in the Jiangsu and Zhejiang regions during the Qianlong period that he referred to it as "white sliced chicken" and praised it as "the flavor of Tai Tang Yuan liquor", indicating its unique flavor and ability to preserve the original flavor of chicken to the greatest extent possible.  

White cut chicken is made of fresh ingredients, usually with high-quality varieties such as Sanhuang chicken. When making, first slaughter and clean the chicken, then put it in water mixed with scallions, ginger, and cooking wine. Cook over low heat until it is just cooked through, and flip it over at the right time to ensure even heating. After cooking, quickly remove the chicken and soak it in ice water. This step is crucial as it can tighten the skin, make the taste smoother, and make the chicken more tender and juicy. Finally, chop the chicken into small pieces and plate them with dipping sauce made from ginger scallions, salt, peanut oil, and other ingredients. The fragrance and spiciness of ginger and scallions complement the deliciousness of chicken. When dipped in dipping sauce, it is tender and smooth to the palate, and the original flavor of chicken spreads out on the tip of the tongue, leaving an endless aftertaste.