Guangzhou Wenchang Chicken
Featuring Hainan Wenchang chicken, this poached chicken dish captures the natural flavors. With tender meat and crispy skin, served with ginger-scallion oil dip, a true Cantonese classic.
Ingredients
11 items- Wenchang chicken 1 whole (about 1.5kg)
- Ginger 1 piece (20g)
- Scallions 2
- Rice wine 2 tbsp
- Salt 1.5 tsp
- Cooking oil 2 tbsp
- Minced ginger 1 tbsp
- Chopped scallions 2 tbsp
- Sesame oil 4 tbsp
- Light soy sauce 1 tbsp
- Sugar pinch
Nutrition
Steps （8 steps）
Remove innards from the cleaned chicken and pat dry. Rub the chicken inside and out with 1/2 tsp salt and 1 tbsp rice wine. Let marinate for 15 minutes.
Fill a large pot with enough water to submerge the chicken. Add ginger slices, scallion knots, and 1 tbsp rice wine. Bring to a boil over high heat, then reduce to low to maintain a gentle simmer.
Holding the chicken by the head or legs, submerge it into the simmering water for about 10 seconds, then lift out. Repeat 3 times to evenly shrink the skin.
Fully submerge the chicken in the pot. Keep the water at around 90°C (small bubbles, not boiling). Cover and cook over low heat for 18-20 minutes. Insert a chopstick into the thickest part of the thigh; no blood means it's done.
Prepare a bowl of ice water. Immediately transfer the cooked chicken to the ice bath and let it cool completely for 10 minutes to tighten and crisp the skin.
Drain the chicken and brush with a thin layer of oil for shine. Chop into bite-sized pieces and arrange neatly on a plate.
For the dipping sauce: place minced ginger and chopped scallions in a small bowl. Pour 4 tablespoons of hot sesame oil over them, then add 1 tbsp light soy sauce, 1/2 tsp salt, and a pinch of sugar. Stir well.
Drizzle the sauce over the chicken or serve on the side. Garnish with cilantro if desired. Serve immediately.
Tips
Choose a young chicken about 1.5kg. Maintain a gentle simmer to keep the meat tender. The ice bath is crucial for crispy skin. Use a sharp cleaver to cut through bones cleanly. Heat the sesame oil until hot to release the aroma of ginger and scallions.
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