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White cut chicken
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished White cut chicken, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. White cut chicken. White cut chicken (白切鸡), a Cantonese dish from China. Here is the whole thing, one move at a time.
On screen. White cut chicken
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished White cut chicken, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. White cut chicken. White cut chicken (白切鸡), a Cantonese dish from China.
On screen. White cut chicken
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out chicken thigh, scallion, fresh ginger, toasted sesame oil, tamari. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide saucepan, Scale, Slotted spoon.
On screen. Wide saucepan · Scale · Slotted spoon
Scene 5 · step · 7s
Step 1
Shot. White cut chicken: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for White cut chicken. Heat to a bare shiver, about 170°F / 77°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, scallion, fresh ginger, toasted sesame oil, tamari, neutral oil, kosher salt. White cut chicken is cooked in Cantonese as its own plate, not as a copy of a restaurant menu. Poach the chicken in water with scallion and ginger just below a boil, then shock it in ice water so the skin stays silky. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. White cut chicken: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. White cut chicken is cooked in china. Also called 白切鸡. Poaching liquid should shiver, not boil. Boiling tightens the protein.
On screen. White cut chicken is cooked in china. Also…
Scene 7 · step · 7s
Step 3
Shot. White cut chicken: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for White cut chicken, until the edges take a little color. Fish is done when it just turns opaque and separates. Past that it dries.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. White cut chicken: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Poach 14 min in real time.
Voiceover. Add the remaining weighed foods and cook White cut chicken at a bare shiver, about 170°F / 77°C. Start checking at 14 minutes. White cut chicken is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Add the remaining weighed foods and… · Poach 14 min
- 🇨🇳 ChinaEast Asiasig-china-white-cut-chicken-sig-china-white-cut-chicken-9
Step 5
step · china
Scene 9 · step · 6s
Step 5
Shot. White cut chicken: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of White cut chicken, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of White cut chicken, not the…
- 🇨🇳 ChinaEast Asiasig-china-white-cut-chicken-sig-china-white-cut-chicken-10
Step 6
step · china
Scene 10 · step · 7s
Step 6
Shot. White cut chicken: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest White cut chicken for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in china, with the sauce or garnish that belongs to it. Film White cut chicken in this shot order and no other: cheese melting only after the boil stops; a quiet simmer with small bubbles; the oven dial and a hot rack; broth poured from a height into a bowl. Slate words for the editor: yeast, shimmer, kilnfire, cedar, ridge, hearth, blister, tender, mist, ember.
On screen. Rest White cut chicken for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. White cut chicken is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. White cut chicken looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. White cut chicken turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool White cut chicken, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 211 calories, with 26.2 grams of protein. Pai marks it Moderate.
On screen. 211 kcal · 26.2 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. White cut chicken
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook White cut chicken from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.