Ingredients with Measurements:
- 1 whole chicken (about 3 lbs)
- 2 cups chicken broth
- 2 tbsp Shaoxing wine
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp salt
- 4 garlic cloves, minced
- 1-inch ginger, sliced
- 6 dried chili peppers
- 2 green onions, chopped
- 1 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Large pot or Dutch oven
- Kitchen thermometer
Step-by-step instructions:
1. Rinse the chicken and pat dry. Cut into small pieces and set aside.
2. In a large pot or Dutch oven, combine chicken broth, Shaoxing wine, soy sauce, sesame oil, sugar, salt, garlic, ginger, and dried chili peppers. Bring to a boil.
3. Add the chicken pieces to the pot and make sure they are fully submerged in the liquid. Reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through and tender.
4. Use a slotted spoon to remove the chicken from the pot and transfer to a serving dish.
5. In a small bowl, mix cornstarch and water until smooth. Add the mixture to the pot and stir until the sauce thickens.
6. Pour the sauce over the chicken and garnish with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer at low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Protein: 30g
Carbohydrates: 5g
Sodium: 800mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Dried chili peppers can be substituted with fresh chili peppers or chili flakes.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add vegetables such as bok choy or carrots to the pot for a more nutritious meal.
- Use bone-in chicken thighs or drumsticks instead of a whole chicken.
- Add more chili peppers for a spicier dish.
Tips and tricks:
- Make sure the chicken is fully submerged in the liquid to ensure even cooking.
- Use a kitchen thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C).
- To make the dish less spicy, remove the seeds from the chili peppers before adding them to the pot.
Storage instructions:
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a pot over low heat until heated through.
Presentation ideas:
Serve the chicken on a large platter and garnish with chopped green onions and additional chili peppers.
Garnishes:
Chopped green onions and additional chili peppers.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the chicken is not fully cooked, simmer for an additional 5-10 minutes.
- If the sauce is too thin, add more cornstarch and water mixture until desired thickness is achieved.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Wenchang Chicken is a popular dish from the Hainan province of China. It is named after the Wenchang city, where it originated. The dish is known for its tender and flavorful chicken, which is often served with a spicy sauce.
Flavor profiles:
The dish is savory, slightly sweet, and spicy.
Serving suggestions:
Serve the chicken with steamed rice or noodles for a complete meal.
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Region: Chinese