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What is Wenchang chicken? Authentic Hainan Wenchang specialty: Wenchang chicken? This article is a special article that introduces Wenchang chicken, a special product of Wenchang in Hainan in detail. It was compiled and reorganized by the editorial team of China Specialty Network, which consulted and collected relevant information about Wenchang chicken. The full text takes about 9 minutes to read, mainly including the basic introduction of Wenchang chicken and what is the nutritional value of Wenchang chicken? What are the characteristics of Wenchang chicken? How did the history of Wenchang chicken come from? The production method of Wenchang chicken, etcWenchang chicken is the most famous traditional dish in Hainan. Known as the top of the "Four Famous Dishes". It is a must try delicacy for every tourist to Hainan. Wenchang chicken is listed as one of the "four famous dishes" in Hainan, and it is a famous dish both at home and abroad. Its meat is smooth and tender, with thin skin and crispy bones. It has a strong aroma and is fat but not greasyWhat is the nutritional value of Wenchang chickenWhat are the characteristics of Wenchang chicken
The Wenchang chicken is beautifully placed, light yellow and bright in color, crisp in skin, tender and delicious in meat. It is eaten with seasonings, fragrant in mouth, and extremely smooth. It is said that Wenchang chicken originated from Tianci Village, Niu Town, Tanniu Town, the county. This village is full of banyan trees, tree seeds are rich in nutrition, and chickens are pecking at it. It has excellent physique. Wenchang chicken is characterized by its small size, about 1.5kg in weight, bright fur, short wings and short legs, round body, smooth skin, and plump meat. People in Hainan eat Wenchang chicken. The traditional way to eat it is to cut it white (also called "white cut"), which best reflects the original taste of Wenchang chicken. Rice cooked with chicken oil and chicken soup, commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes Boiled -sliced cold chicken. White cut Wenchang chicken is used for feasts, light meals and family dishes in Hainan. Highly respected and renowned in Hong Kong and Southeast Asia
The cooking method of Wenchang chicken is not very different from that of other White cut chicken, but the seasoning is very special, all of which are natural, mainly composed of ginger, garlic puree, white sugar, refined salt and orange juice, which must be fresh. Many people know Hainan's famous dish "Dongshan Sheep". In fact, the real leader of Hainan's four famous dishes is "Wenchang chicken". It is a "Chinese famous dish" selected by the Chinese Cooking Association and listed as "pollution-free agricultural product" by the state
How did the history of Wenchang chicken come about
Wenchang chicken was famous hundreds of years ago, but because of historical reasons and people's limited living standards at that time, Wenchang chicken only appeared on the dining table of overseas Chinese in Southeast Asia. With the improvement of countrymen's living standard and consumption level, in addition to appreciating the scenic spots in various places, people have also become an indispensable choice when traveling in their leisure or holidays. At the beginning of the establishment of Hainan Rongzi Wenchang chicken Food Development Co., Ltd. in 1997, Wenchang chicken in Hainan had a variety of fish, and few tourists to Hainan could eat authentic Wenchang chicken. The ancestor of Wenchang chicken is said to originate from Tianci Village, Tanniu Town, Wenchang County, Hainan Island. There are several large banyan trees in the village, with seeds all over the ground and chickens eating them. Since the Guangxu period, generations of biochemical processes have gradually developed this high-quality chicken breed with a petite figure, shiny fur, thin skin, tender flesh, and crispy bones. Modern intensive farming, although not as many banyan tree seeds to feed, is still very particular. It needs to be released into the mountains and forests, giving it space to move freely and allowing it to collect sufficient wild fruits as well as animal proteins such as snails, insects, and grasshoppers. It also needs to be fed small amounts of rice, bran, and sweet potatoes in the morning and evening. After 6 months of free range, the chicken is edible - but wait a minute. Before slaughtering, the chicken should be placed in a quiet and dark place, and should not be allowed to move around freely. It should be continuously fattened for more than 30 days. During the establishment of the Boao Forum for Asia in 2001, President Jiang Zemin, former President Ramos of the Philippines and other dignitaries attending the meeting tasted Wenchang chicken and then appreciated it. At the 2002 Boao Forum for Asia Annual Meeting, Thai Prime Minister Thaksin brought more than 20 Wenchang chicken home. Wenchang chicken has become one of the main dishes of Hainan Boao Forum for Asia
Preparation method of Wenchang chicken. Take out chicken oil for later use
2. Marinate: Apply 15 grams of salt, 8 grams of chicken essence, 10 grams of Shaoxing wine, and 10 grams of ginger juice evenly to the inside and outside of the chicken body, and marinate for half an hour. Insert the chicken feet into the incision site of the chicken buttocks and fix them. Lie the chicken head on its back and clip it with its wings
3. Soaking: Add 1 gram of fragrant leaves, 1 lemongrass, and 2 cilantro to 5 pounds of water and bring to a boil. Reduce heat to low for about 20 minutes. After the flavor is released, add the chicken and soak for 20 minutes. Take out the water and cut it into pieces before serving. Discard the herbs and spices in the clear soup and keep the soup for later use
4. Fry the chicken oil just taken out over low heat to make chicken oil, set aside
5. Two liang of ginger and two strips of scallion, ground into a paste, add 6 grams of salt, 5 grams of chicken powder, 10 grams of ginger powder, 150 grams of cooked peanut oil, cut about 30 grams of coriander stems and one red pepper into foam, stir evenly with the ingredients, and serve on a plate
What are the characteristics of Wenchang chicken
The Wenchang chicken is beautifully placed, light yellow and bright in color, crisp in skin, tender and delicious in meat. It is eaten with seasonings, fragrant in mouth, and extremely smooth. It is said that Wenchang chicken originated from Tianci Village, Niu Town, Tanniu Town, the county. This village is full of banyan trees, tree seeds are rich in nutrition, and chickens are pecking at it. It has excellent physique. Wenchang chicken is characterized by its small size, about 1.5kg in weight, bright fur, short wings and short legs, round body, smooth skin, and plump meat. People in Hainan eat Wenchang chicken. The traditional way to eat it is to cut it white (also called "white cut"), which best reflects the original taste of Wenchang chicken. Rice cooked with chicken oil and chicken soup, commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes Boiled -sliced cold chicken. White cut Wenchang chicken is used for feasts, light meals and family dishes in Hainan. Highly respected and renowned in Hong Kong and Southeast Asia
The cooking method of Wenchang chicken is not very different from that of other White cut chicken, but the seasoning is very special, all of which are natural, mainly composed of ginger, garlic puree, white sugar, refined salt and orange juice, which must be fresh. Many people know Hainan's famous dish "Dongshan Sheep". In fact, the real leader of Hainan's four famous dishes is "Wenchang chicken". It is a "Chinese famous dish" selected by the Chinese Cooking Association and listed as "pollution-free agricultural product" by the state
How did the history of Wenchang chicken come about
Wenchang chicken was famous hundreds of years ago, but because of historical reasons and people's limited living standards at that time, Wenchang chicken only appeared on the dining table of overseas Chinese in Southeast Asia. With the improvement of countrymen's living standard and consumption level, in addition to appreciating the scenic spots in various places, people have also become an indispensable choice when traveling in their leisure or holidays. At the beginning of the establishment of Hainan Rongzi Wenchang chicken Food Development Co., Ltd. in 1997, Wenchang chicken in Hainan had a variety of fish, and few tourists to Hainan could eat authentic Wenchang chicken. The ancestor of Wenchang chicken is said to originate from Tianci Village, Tanniu Town, Wenchang County, Hainan Island. There are several large banyan trees in the village, with seeds all over the ground and chickens eating them. Since the Guangxu period, generations of biochemical processes have gradually developed this high-quality chicken breed with a petite figure, shiny fur, thin skin, tender flesh, and crispy bones. Modern intensive farming, although not as many banyan tree seeds to feed, is still very particular. It needs to be released into the mountains and forests, giving it space to move freely and allowing it to collect sufficient wild fruits as well as animal proteins such as snails, insects, and grasshoppers. It also needs to be fed small amounts of rice, bran, and sweet potatoes in the morning and evening. After 6 months of free range, the chicken is edible - but wait a minute. Before slaughtering, the chicken should be placed in a quiet and dark place, and should not be allowed to move around freely. It should be continuously fattened for more than 30 days. During the establishment of the Boao Forum for Asia in 2001, President Jiang Zemin, former President Ramos of the Philippines and other dignitaries attending the meeting tasted Wenchang chicken and then appreciated it. At the 2002 Boao Forum for Asia Annual Meeting, Thai Prime Minister Thaksin brought more than 20 Wenchang chicken home. Wenchang chicken has become one of the main dishes of Hainan Boao Forum for Asia
Preparation method of Wenchang chicken. Take out chicken oil for later use
2. Marinate: Apply 15 grams of salt, 8 grams of chicken essence, 10 grams of Shaoxing wine, and 10 grams of ginger juice evenly to the inside and outside of the chicken body, and marinate for half an hour. Insert the chicken feet into the incision site of the chicken buttocks and fix them. Lie the chicken head on its back and clip it with its wings
3. Soaking: Add 1 gram of fragrant leaves, 1 lemongrass, and 2 cilantro to 5 pounds of water and bring to a boil. Reduce heat to low for about 20 minutes. After the flavor is released, add the chicken and soak for 20 minutes. Take out the water and cut it into pieces before serving. Discard the herbs and spices in the clear soup and keep the soup for later use
4. Fry the chicken oil just taken out over low heat to make chicken oil, set aside
5. Two liang of ginger and two strips of scallion, ground into a paste, add 6 grams of salt, 5 grams of chicken powder, 10 grams of ginger powder, 150 grams of cooked peanut oil, cut about 30 grams of coriander stems and one red pepper into foam, stir evenly with the ingredients, and serve on a plate