{"id":18578,"date":"2019-12-28T06:50:57","date_gmt":"2019-12-28T06:50:57","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/chinese-food-45-wenchang-chicken-bai-zhan-ji\/"},"modified":"2019-12-28T06:50:57","modified_gmt":"2019-12-28T06:50:57","slug":"chinese-food-45-wenchang-chicken-bai-zhan-ji","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/fr\/chinese-food-45-wenchang-chicken-bai-zhan-ji\/","title":{"rendered":"Chinese food 45:Wenchang chicken \u767d\u65a9\u9e21"},"content":{"rendered":"<\/p>\n

\tWenchang chicken(\u6587\u660c\u9e21Wénch\u0101ng J\u012b)<\/strong> is usually made in the baizhan (\u767d\u65a9, plain chopped-up) <\/strong>or baiqie (\u767d\u5207, plain and sliced)<\/strong> way, which involves first boiling and slicing the chicken, then dipping the pieces in cold sauce. This helps retain the chicken’s original taste while allowing the sauce to warm on the skin. Below we list three sauces you can use: the first is salty with a touch of ginger and garlic spice; the second is sweet and sour; and the third sauce is a fragrant mix of ginger and spring onion. Whichever option you choose, don’t let all the painstaking preparation go to waste by skimping on the presentation. All the ingredients for the dipping sauce must be organic and fresh. Local people also use leftover chicken oil and broth to cook their rice, making for the perfect side dish: Hainan chicken rice (\u6d77\u5357\u9e21\u996d, H\u01ceinán j\u012b fàn)<\/strong>.<\/p>\n

\tThere’s a saying on Hainan Island that “if you don’t have Wenchang chicken, a feast is impossible” (\u65e0\u6ca1\u6709\u6587\u660c\u9e21\u4e0d\u6210\u5e2d, Wú méiy\u01d2u wénch\u0101ng j\u012b bùchéng xí)<\/strong> or more colloquially, “it’s just not a party without Wenchang Chicken!” Below, we do our best to help you recreate its special flavor so you can get your party started without a hitch.<\/p>\n

\tRecipe:<\/strong>
\t1 whole chicken, about 1.5kg
\t\u6574\u9e21 zh\u011bngj\u012b
\t2 tablespoons salt
\t\u76d0 yán
\t80g ginger, crushed
\t\u59dc\u672b ji\u0101ngmò
\t50g spring onions, cut in 5cm pieces
\t\u9999\u8471 xi\u0101ng c\u014dng
\t3 tablespoons sesame oil
\t\u829d\u9ebb\u6cb9 zh\u012bmayóu<\/p>\n

\t1. Find a pot big enough for your chicken, then fill with water and boil. Add the crushed ginger and spring onions.
\t2. Place the chicken in the boiling water for 10 seconds and then remove. Bring the water to a boil again, and repeat three times.
\t3. The third time, leave the chicken in the pot. When the water has reached boiling point, reduce the heat and let simmer for a half hour, or less if using a smaller bird. To check if the chicken is done, stick a chopstick into the flesh under the leg. If the juice runs clear, the chicken is cooked. If you are not sure, test with a meat thermometer.
\t4. Make your sauce of choice: salty, sweet-and-sour or fragrant.
\t5. Transfer the chicken to a plate and drizzle with sesame oil. Leave it to cool before cutting into bite sized pieces. Serve together with sauces and Hainan chicken rice (optional).<\/p>\n

\tSauces
\tOption 1 – Salty<\/strong>
\t4 tablespoons minced ginger
\t2 tablespoons minced garlic
\t6 tablespoons light soy sauce<\/p>\n

\tOption 2 – Sweet-and-Sour<\/strong>
\t6 tablespoons vinegar
\t3 teaspoons sugar
\t1\/2 teaspoon salt
\t2 tablespoons minced ginger
\t1 tablespoon minced garlic<\/p>\n

\tOption 3 – Fragrant<\/strong>
\t100g sliced spring onions
\t3 tablespoons minced ginger
\t1 teaspoon salt
\t1 tablespoon soy sauce
\t50ml hot oil<\/p>\n

\tCombine the spring onions and ginger together and pour over the hot oil while mixing in the salt and soy sauce to taste.<\/p>\n

\t <\/p>\n