Region
The dish is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong.
In all cases it is served with a condiment called jīang-cōng (姜蓉, Cantonese: goeng1 jung4) or jīang-cōng-yóu (薑蔥油, Cantonese: goeng1 cung1 jau4), which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil.
Read more about this topic: White Cut Chicken
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—Philip Guedalla (1889–1944)