Hainan's most famous traditional dish.

Known as the first of the "Four Famous Dishes".

Wenchang chicken is a high-quality fattening chicken, named after being produced in Wenchang County, Hainan Province (now a county).

It is said that Wenchang chicken first came from Tianci Village, Niu Town, Tanniu Town, this county. This village has long banyan trees. The tree seeds are rich in nutrients and chickens peck at them. They have excellent physical fitness.

The characteristics of Wenchang chicken are that it is small, weighing about 1.5 kilograms, with bright coat color, short wings and short legs, round body and flat strands, thin and smooth skin, and plump meat.

Hainanese eat Wenchang chicken. The traditional way of eating it is to cut it in white (also called "white cut"), which best reflects the delicious, tender and authentic taste of Wenchang chicken.

It is also served with rice cooked in chicken oil and chicken soup, commonly known as "chicken rice".

Hainanese people call it "eating chicken rice", which includes white chopped chicken.

The white-cut Wenchang chicken is used in banquets, light meals or family dishes in Hainan.

It is highly praised and famous in Hong Kong and Southeast Asia.

Wenchang Chicken - Hainan's most famous traditional dish.

Known as the first of the "Four Famous Dishes".

It is a must-try delicacy for everyone traveling to Hainan.

Wenchang Chicken is listed as one of Hainan's "Four Famous Dishes" and is a famous dish famous both at home and abroad.

And where does the authentic Wenchang Chicken come from?

If you are a local in Hainan, you all know that there is a Tanniu Town in Wenchang area because "Wenchangtan Niuji" is hung in the streets and alleys. What is the uniqueness of Wenchangtan Niuji?

There is a village in the north of Tanniu Town. There are many banyan trees outside the village. The ancient branches on the trees are towering, and they can shade the sun. The trees are green and grassy. There are flocks of chickens. The chickens eat banyan seeds, look for insects, chase and play, and live and reproduce. The chickens

Although they grow slowly and have small bodies and slender feet, the current local chicken raising method is generally to give purebred chickens to farmers for grazing and raising for 120 days. After recycling, they are fed rice, sweet potatoes, peanut cakes, coconut paste and other cooked feeds, and are intensively fattened for 50 days.

Wenchang chicken is smooth and tender, with thin skin and crispy bones. It has a strong aroma and is fat but not greasy. Wenchang chicken is generally eaten white-cut, and there are also coconut milk chicken, crispy chicken, fried chicken, etc.

If you put a piece of golden chicken in your mouth, you will definitely blurt out the word "Great!"; no wonder there is a saying in Hainan that "no dinner is complete without Wenchang Chicken".

The condiments for eating Wenchang chicken are very particular, including mashed garlic + soy sauce + orange juice. Hainanese people don’t have the habit of being jealous, so orange juice is indispensable.

According to legend, there was a man from Wenchang who served as an official in the Ming Dynasty. When he returned to Beijing, he brought some Wenchang chickens for the emperor to taste.

After tasting it, the emperor praised: "Chicken comes from a land of culture, with outstanding people and prosperous culture. The chicken is also delicious and sweet. It is really Wenchang chicken!" From this, Wenchang chicken got its name and became famous all over the world.

The village was named Tianci Village because of the chickens in the village who were named by the Emperor and the glory of the village.

The earliest chicken raiser in Tianci Village was named Cai, so Wenchang chicken is also called Cai's chicken.

Wenchang Chicken has been famous hundreds of years ago. However, due to historical reasons and people's limited living standards at that time, Wenchang Chicken only appeared on the dining tables of overseas Chinese in Southeast Asia.

With the improvement of Chinese people's living standards and consumption levels, in addition to appreciating scenic spots in various places when traveling during leisure or holidays, tasting famous dishes from various places has become an indispensable choice for travel.

When Hainan Rongzi Wenchang Chicken Food Development Co., Ltd. was founded in 1997, the types of Hainan Wenchang chicken were mixed, and few tourists to Hainan could eat authentic Wenchang chicken.

The characteristics of Wenchang chicken: beautiful presentation, light yellow and bright color, crispy skin and tender meat, delicious taste. Eat with condiments, fragrant and smooth in the mouth.

How to make Wenchang chicken by yourself. First, the ingredients for Wenchang chicken are: Wenchang chicken (a pullet that is about to lay eggs is best. Of course you don’t have a Wenchang chicken if you are not in Hainan. Try buying an ordinary pullet) 1 (heavy)

About 1 kilogram) appropriate amounts of shredded ginger, minced garlic, MSG, white vinegar, white sugar, refined salt, and dark soy sauce.

After preparing the materials, now we start making Wenchang chicken: cut the neck of the live chicken, bleed it, remove the feathers and dirt (without damaging the original shape of the whole chicken), wash it: insert a porcelain spoon into the opening of the chicken pouch (to facilitate

(The soup water flows from the chicken cavity) Twist the chicken feet and insert them into the lower abdomen hole of the chicken to fix it: Bend the chicken head upward and clamp it with the wing socket (the purpose is to tilt the chicken head back, you don’t need to clamp it with the wings,

But you need to control the shape when cooking the chicken.) Put it in the boiling clear soup and turn it over to heat and simmer.

Switch to slow fire and immerse (the soup is steamy but not boiling) for about 5 minutes. Use an iron hook to lift the chicken, pour out the abdominal cavity soup, then put it into the soup and immerse it, repeat three or four times, until

Only cooked (not raw or overcooked), remove from the fire, soak in cold soup and cool slightly, then take it out, apply a layer of sesame oil to make the skin light yellow and shiny, cut into pieces and put on a plate when eating, and build into the shape of a raw chicken

Go to the table.

Condiment preparation: There are usually two types, one is salty and umami type, prepared with shredded ginger, minced garlic, monosodium glutamate, and dark soy sauce; the other is sweet and sour type, prepared with white vinegar, white sugar, refined salt, and minced ginger.

, prepared with mashed garlic.

There is also chili sauce available for later use.

There are also folk condiments made of camellia oil or sesame oil mixed with shredded ginger, minced garlic, orange juice, refined salt, etc., which have a unique flavor.

White-cut Wenchang Chicken is best expressed in the meat quality of Wenchang Chicken. When eating it, you can dip it in Hainan's special sauce, which is made with minced garlic, refined salt, and cooked oil. The special thing is that a few drops of Hainan wild oranges are added.

Juice with unique flavor.

The coconut stew pot is stewed with wolfberry, yam, red dates, pork and Wenchang chicken. The thick soup still has the aroma of coconut, which is very refreshing.