To make authentic "white cut chicken", the cook needs to do two things.
First, turn off the heat when the water starts to boil and allow the chicken to get cooked in its entirety in the residual heat.
Second, put the chicken into ice-cold water for 10 minutes before cutting it into pieces.
This way you preserve the flavour of chicken and make the skin taste smooth and chewy as well.
Cantonese cuisine focuses on keeping ingredients fresh and tender, avoiding overcooking or seasoning a dish.
That's why "white cut chicken" is representative of local flavour.
By contrast, many cuisines in northern China have a heavy taste.
Take "kung pao chicken" for instance.
It's a spicy stir-fried dish made with diced chicken, peanuts, chopped scallions, and chili peppers.