Ingredients with Measurements:
- 1 whole chicken (about 3 lbs)
- 1-inch piece of ginger, sliced
- 4 scallions, cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tsp salt
- 1 tsp sugar
- 4 cups water
- 1 tbsp vegetable oil
Special Equipment Needed:
- Large pot with lid
- Kitchen twine
Step-by-Step Instructions:
1. Rinse the chicken inside and out and pat dry with paper towels.
2. In a small bowl, mix together soy sauce, Shaoxing wine, sesame oil, salt, and sugar.
3. Rub the mixture all over the chicken, inside and out.
4. Stuff the chicken cavity with ginger and scallions.
5. Tie the legs together with kitchen twine.
6. Heat vegetable oil in a large pot over medium-high heat.
7. Add the chicken and brown on all sides, about 5 minutes.
8. Pour in water and bring to a boil.
9. Reduce heat to low, cover the pot, and simmer for 45 minutes.
10. Turn off the heat and let the chicken sit in the pot for 10 minutes.
11. Remove the chicken from the pot and let it rest for another 10 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 30g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 800mg
Substitutions for ingredients:
- Chicken can be substituted with turkey or duck.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Vegetable oil can be substituted with peanut oil or canola oil.
Variations:
- Add garlic cloves and dried red chili peppers for a spicy kick.
- Use leeks instead of scallions for a milder flavor.
- Add sliced mushrooms and bok choy for a more hearty dish.
Tips and Tricks:
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest before carving to allow the juices to redistribute.
- Save the broth for soups or stews.
Storage Instructions:
Refrigerate the leftover chicken and broth in separate airtight containers for up to 3 days.
Reheating Instructions:
Reheat the chicken in the microwave or oven until heated through. Reheat the broth on the stovetop until hot.
Presentation Ideas:
Serve the chicken on a platter with the ginger and scallions as garnish.
Garnishes:
- Chopped cilantro
- Sliced red chili peppers
- Fried shallots
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled cucumbers
Suggested Side Dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup
Troubleshooting Advice:
- If the chicken is not cooked through, simmer for an additional 10-15 minutes.
- If the chicken is too salty, dilute the broth with more water.
Food Safety Advice:
- Wash your hands and all utensils before and after handling raw chicken.
- Cook the chicken to an internal temperature of 165°F to kill any harmful bacteria.
Food History:
Wenchang chicken is a famous dish from Hainan, China. It is named after the Wenchang city in Hainan, where the chickens are raised. The dish is known for its tender meat and fragrant aroma.
Flavor Profiles:
Savory, umami, slightly sweet, and aromatic.
Serving Suggestions:
Serve the chicken with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese