AI-generated image
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
For the ginger-garlic dip
For the calamansi-chilli dip
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chicken egg fried rice
The best fried rice starts with cold, day-old rice, so the grains stay separate and toast in the wok instead of turning mushy. A great way to use up leftover rice and odds and ends of vegetables.
Beef and broccoli stir-fry
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.
Chicken tikka masala
Marinating the chicken in spiced yoghurt keeps it tender, and a few minutes under a hot grill gives it the smoky char of a tandoor. The sauce is rich but not heavy, finished with a little cream and dried fenugreek leaves.
