Cherry & Dennis Helper Habitat
Hainan Wenchang Chicken
海南文昌雞
Recipe overview
Hainan Wenchang chicken is gently poached in ginger-scallion water, ice-bathed for taut skin, then chopped and served with ginger-scallion oil.
01
Ingredients
Main ingredients
- 1.4 kg Whole chicken
- 60 g Ginger
- 80 g Spring onion
- 2 L Ice water
Poaching liquid
- 3 L Water
- 2 tsp Salt
- 2 tbsp Shaoxing wine
Ginger-scallion oil
- 60 ml Neutral oil
- 1 tsp Salt
02
Tools
- Chopping board, chef's knife and heavy cleaver
- Measuring spoons, jug and probe thermometer
- Deep lidded pot large enough to submerge the chicken
- Secure poultry tongs or hook
- Large ice-water basin, draining rack and serving plate
03
Steps
Step 1
1. Remove chicken from refrigerator 20 minutes before cooking; check cavity is clean
Remove chicken from refrigerator 20 minutes before cooking; check cavity is clean.
Step 2
2. Slice ginger and cut spring onion into 5 cm lengths
Slice ginger and cut spring onion into 5 cm lengths.
Step 3
3. Bring a pot of water deep enough to cover chicken to a full boil
Bring a pot of water deep enough to cover chicken to a full boil.
Step 4
4. Hold chicken by legs and dip it three times to warm cavity evenly
Hold chicken by legs and dip it three times to warm cavity evenly.
Step 5
5. Lower chicken breast-side up with ginger, spring onion, salt and Shaoxing wine
Lower chicken breast-side up with ginger, spring onion, salt and Shaoxing wine.
Step 6
6. Return water to a boil, then immediately reduce to 85–90°C
Return water to a boil, then immediately reduce to 85–90°C.
Step 7
7. Cover and poach without boiling for 28 minutes
Cover and poach without boiling for 28 minutes.
Step 8
8. Turn off heat and rest chicken in poaching water 10 minutes
Turn off heat and rest chicken in poaching water 10 minutes.
Step 9
9. Probe thickest thigh away from bone; it must reach 74°C
Probe thickest thigh away from bone; it must reach 74°C.
Step 10
10. Lift chicken into ice water for 8 minutes to tighten skin, then drain dry
Lift chicken into ice water for 8 minutes to tighten skin, then drain dry.
Step 11
11. Chop chicken through bone into bite-size pieces using a heavy cleaver
Chop chicken through bone into bite-size pieces using a heavy cleaver.
Step 12
12. Pour hot oil over minced ginger, spring onion and salt; serve sauce beside chicken
Pour hot oil over minced ginger, spring onion and salt; serve sauce beside chicken.
Common mistakes
- Skipping the cavity dips causes uneven cooking inside and out.
- A rolling boil for 28 minutes toughens the meat and tears the skin.
- A probe touching bone gives a false reading; test the thickest thigh to 74°C.
- Chopping before the ice-bathed chicken is well drained makes the board slippery.
Tips
Do not hard-boil the chicken; probe the thick thigh away from bone.
