Ingredients with Measurements:
- 1 whole chicken (about 3 lbs)
- 2 tbsp salt
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 2 green onions, sliced
- 2 tbsp cilantro, chopped
- 1 tbsp sesame seeds
Special equipment needed:
- Large pot or Dutch oven
- Instant-read thermometer
Step-by-step instructions:
1. Clean the chicken and pat it dry. Rub the salt all over the chicken, including the cavity. Let it sit for 30 minutes.
2. In a large pot or Dutch oven, add enough water to cover the chicken. Add the Shaoxing wine and bring to a boil.
3. Carefully lower the chicken into the pot, breast side down. Reduce the heat to low and cover the pot. Simmer for 20 minutes.
4. Turn off the heat and let the chicken sit in the pot, covered, for another 20 minutes.
5. In a small bowl, mix together the sesame oil, soy sauce, sugar, ginger, garlic, and green onions.
6. Remove the chicken from the pot and let it cool slightly. Cut the chicken into bite-sized pieces and arrange them on a serving platter.
7. Drizzle the sesame oil mixture over the chicken. Sprinkle with cilantro and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Water temperature: boiling
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 2g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with turkey or duck.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced chili peppers for a spicy kick.
- Use black sesame seeds instead of white sesame seeds for a different look.
- Add sliced cucumbers or carrots for a refreshing crunch.
Tips and tricks:
- Use a sharp knife to cut the chicken into pieces.
- Let the chicken cool slightly before cutting it to prevent the juices from running out.
- Serve the chicken at room temperature for the best flavor.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a steamer basket over boiling water for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the chicken pieces on a bed of lettuce or cabbage leaves for a beautiful presentation.
Garnishes:
Garnish with additional cilantro and sesame seeds.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the chicken is not cooked through after simmering, return it to the pot and simmer for another 10-15 minutes.
- If the chicken is overcooked and dry, reduce the simmering time by 5-10 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Use a clean cutting board and knife to avoid cross-contamination.
- Wash your hands and utensils thoroughly before and after handling raw chicken.
Food history:
Wenchang chicken is a famous dish from Hainan, China. It is named after the town of Wenchang, where the breed of chicken used in the dish is from. The chicken is known for its tender meat and flavorful skin.
Flavor profiles:
Salty, savory, and slightly sweet with a nutty sesame flavor.
Serving suggestions:
Serve as a main course for a family dinner or as part of a larger Chinese feast.
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Region: Chinese