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Wenchang chicken
文昌鸡 Wénchāng jī: Hainan island's poached chicken with ginger and calamansi dips
Hainan islanders count Wenchang chicken, from the coastal county of the same name, as the first of their four famous dishes, and no wedding, New Year or welcome-home meal there is complete without it. The small free-range birds are gently poached until the skin is pale gold and slightly jellied and the meat is firm, sweet and full of flavour. The real stars on the island are the dips, not rice: a hot-oil ginger and garlic relish, and a sharp calamansi and chilli sauce. This is the original that Hainanese emigrants turned into chicken rice in Singapore and Malaysia, but in Hainan it is eaten chopped on the bone with a bowl of the poaching broth and plain rice or greens on the side. Chef's tip: choose a small free-range chicken; its firmer meat and thin skin are closest to the Wenchang breed.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
- 3 ⅛ lb small free-range chickenabout 1.4 kg, at most 1 hour out of the fridge
- 1 tbsp saltfor rubbing and for the poaching water
- 1 ⅜ oz fresh gingersliced
- 4 spring onionscut into lengths
- 16 ¾ cups waterenough to cover the chicken
- 2 ¼ lb ice cubesfor the ice bath
- 1 tsp toasted sesame oil
For the ginger-garlic dip
- 1 ⅜ oz fresh gingerfinely grated
- 3 cloves garlicfinely grated
- ½ tsp salt
- 4 tbsp neutral oil
For the calamansi-chilli dip
- 4 tbsp calamansi juicefrom about 10 calamansi; or 3 tbsp lime juice with 1 tbsp orange juice
- 2 red bird's eye chillifinely chopped
- 1 tsp sugar
- ¼ tsp salt
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What you'll need
Fresh ingredients (4)
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Method
0/11 doneStep 1: Rub 3 ⅛ lb small free-range chicken inside and out with a third of ⅓ tbsp salt to clean the skin, then rinse. Stuff the cavity with half the ⅔ oz fresh ginger and 2 spring onions. Keep raw-chicken boards and tools separate.
Step 2: Bring 16 ¾ cups water to the boil in a pot just big enough for the chicken with the rest of ⅔ tbsp salt and the remaining ⅔ oz fresh ginger and 2 spring onions.
15 minStep 3: Holding the chicken by the wings or with a hook, lower it into the boiling water for 5 seconds, lift it out to drain the cavity, and repeat twice more. This evens the temperature inside and out so the skin does not split.
Step 4: Lower the chicken in, breast side down, and bring back to the barest simmer. Cook over a low heat for 15 minutes with only a shiver on the surface. A common mistake is letting it boil: the skin tears and the breast turns stringy.
15 minStep 5: Turn off the heat, cover with a lid and leave the chicken to poach in the hot water for 25–30 minutes.
30 minStep 6: Check the thickest part of the thigh with a thermometer: it must reach 165°F (165 °F) and the juices must run clear. If not, bring the water back to a simmer for 5 minutes and leave covered for 10 more.
Step 7: Meanwhile, fill a large bowl with cold water and 2 ¼ lb ice cubes. Lift the chicken out, draining the cavity, and plunge it into the ice bath for 10 minutes; the skin tightens and turns slightly jellied. Keep the poaching broth hot for serving.
10 minStep 8: For the ginger-garlic dip, put 1 ⅜ oz fresh ginger, 3 cloves garlic and ½ tsp salt in a heatproof bowl. Heat 4 tbsp neutral oil until shimmering and pour it over; it should sizzle. Stir well.
3 minStep 9: For the calamansi dip, mix 4 tbsp calamansi juice, 2 red bird's eye chilli, 1 tsp sugar, ¼ tsp salt and 2 tbsp of the poaching broth until the sugar and salt dissolve.
Step 10: Pat the chicken dry, rub the skin with 1 tsp toasted sesame oil and chop it through the bone into bite-sized pieces with a heavy cleaver. Arrange on a plate.
Step 11: Serve at room temperature with both dips and small bowls of the hot poaching broth, seasoned to taste, on the side.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 44 g
- Carbs
- 3 g
- Fat
- 27 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does wenchang chicken take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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