✅ I. Ingredient List 📝
Here are all the ingredients needed to make White Cut Wenchang Chicken.
| Category | Ingredient | Quantity | Notes & Substitutions |
|---|---|---|---|
| Main | Wenchang Chicken | 1 (approx. 1200g) | Choose a ~170-day-old pullet (young hen that hasn’t laid eggs) for best results. |
| Broth | Water | 2000 g | Enough to fully submerge the chicken |
| Fine Salt | 80 g | ||
| MSG | 100 g | Can be reduced or substituted with a small amount of chicken bouillon for a more natural taste | |
| Ginger Pieces | 10 g | ~2-3 slices, for removing gaminess and adding aroma | |
| Garlic Cloves | 10 g | ~2-3 cloves, smashed | |
| Glazing | Peanut Oil or Sesame Oil | As needed | For brushing the chicken to add shine |
✅ II. Instructions 🔪👨🍳
Part One: Preliminary Preparation
- Process Chicken: Slaughter the chicken by cutting the neck to drain blood, remove feathers, and take out the internal organs, keeping the whole chicken intact. Wash thoroughly inside and out, then drain.
- Shape Chicken: Twist the feet and tuck them into the cavity at the lower abdomen. Bend the head back and secure it under the wings. This ensures the chicken keeps a beautiful shape during cooking.
- Prepare Broth: In a sufficiently large stockpot, add 2000g water, 80g fine salt, 100g MSG, 10g ginger pieces, and 10g garlic cloves. Bring to a boil over high heat until the seasonings are fully dissolved.
Part Two: Poaching the Chicken
- Blanch to Set Shape: Hold the chicken by the neck and fully submerge it in the rolling boiling broth. Turn it over and blanch for about 10-15 seconds to tighten and set the skin. Then, lift it out and pour out the liquid from the cavity.
- Repeat Process: Submerge the chicken again, lift it out, and pour out the cavity water. Repeat this process 3-4 times. This helps the chicken heat evenly inside and out.
- Slow Poach: Reduce the heat to low (the broth should have small bubbles but not a vigorous boil). Fully submerge the chicken in the broth and simmer for about 15 minutes. During this time, you may lift it out 1-2 more times to drain the cavity water and flip it over.
- Check Doneness: Insert chopsticks under the wing or into the thickest part of the thigh. If no blood seeps out, it’s cooked. The ideal standard is cooked meat with a slight pinkness near the bone.
- Ice Bath Shock: Prepare a basin of ice water or cool boiled water. Quickly remove the cooked chicken and immerse it in the ice water briefly (about 1-2 minutes). This step shocks the skin, making it crispy and the meat tender. Remove and pat dry with paper towels.
- Coat with Oil: Brush the entire chicken surface evenly with a layer of peanut oil or sesame oil. This prevents the skin from drying out and gives it a light yellow, glossy appearance.
Part Three: Chopping and Plating
- Cool and Chop: Let the chicken cool slightly until easy to handle. First, chop off the neck, head, and feet. Cut open along the abdominal midline, remove the legs and wings, and split the body into two halves.
- Skillful Chopping: Chop the chicken into evenly sized pieces according to parts. Traditionally, the pieces should be able to be reassembled into the shape of a whole chicken.
- Plating: Neatly arrange the chicken pieces on a flat plate to form the shape of the original chicken, typically with the head raised and the feet and wings placed in their respective positions.
Part Four: Making Dipping Sauces (Three Varieties)
The dipping sauce is one of the essences of Wenchang Chicken. Here are three classic pairings:
- Savory Ginger-Garlic Dip: Made with shredded ginger, minced garlic, MSG, and dark soy sauce (or high-quality light soy sauce). Rich and aromatic.
- Sweet and Sour Citrus Dip: Made with white vinegar, sugar, salt, minced ginger, and minced garlic. Alternatively, use Hainan small kumquat (sour orange) juice instead of vinegar for a unique, appetizing sweet and sour flavor.
- Sand Ginger Sauce Dip: Wash and peel fresh sand ginger, then mince it into a paste. Sauté in chicken oil until fragrant, add light soy sauce and a little chicken broth, and bring to a boil. Unique flavor.
✅ III. Seasoning Ratios & Nutrition Info 📊
Precise ratios for the poaching broth and one serving of dipping sauce, plus estimated nutrition for the whole dish.
| Use | Seasoning | Precise Amount (g) | Notes |
|---|---|---|---|
| Poaching Broth | Water | 2000 g | ~ to submerge chicken |
| Fine Salt | 80 g | ||
| MSG | 100 g | ||
| Ginger Pieces | 10 g | ||
| Garlic Cloves | 10 g | ||
| One Serving Dipping Sauce | Light Soy Sauce | 15 g | Base for Savory Dip |
| Minced Ginger | 5 g | ||
| Minced Garlic | 5 g | ||
| Small Kumquat Juice | 10 g | Base for Sweet-Sour Dip | |
| Sugar | 5 g | ||
| Minced Sand Ginger | 10 g | Base for Sand Ginger Dip | |
| Chicken Oil | 5 g |
✨ Chef’s Tips (TIPS) 💡
- The Chicken is Key: Try to source authentic, adequately aged Wenchang chicken. This is the most critical factor for the right texture and flavor.
- Heat Control is Crucial: Always poach in ”shrimp eye water” (a gentle simmer, not a rolling boil). Avoid a vigorous boil, or the skin may tear and the meat become tough.
- The Ice Bath is Essential: Plunging the cooked chicken into ice water immediately makes the skin exceptionally crispy. Don’t skip this important step for the perfect texture.
- Use a Sharp Cleaver: A sharp knife ensures clean cuts, avoids shredding the skin, and makes for a more beautiful presentation.
- Pair with Chicken Oil Rice: Cook rice using the poaching broth and chicken fat—it makes a fragrant Wenchang Chicken Rice that’s a perfect match@ref
