The most important thing to travel to a region is to hesitate to eat local food and play around, and to appreciate the local customs. Every place has its own special cuisine. It's really overwhelming to look at those delicious dishes. I don't know which one to eat. Then, I'll tell you that Wenchang Chicken is the must-have food in Sanya. The practice of Wenchang chicken, a special food in Sanya culture with beautiful scenery, is very particular! Let's take a look.

Wenchang chicken is the most famous traditional dish of the Han nationality in Sanya, Hainan Province, and it is the first of the four famous dishes in Hainan. It is a must for everyone who travels to Hainan to taste the saying that there is no chicken in Hainan. Wenchang chicken has a beautiful dish, light yellow and bright color, crispy skin and tender meat, and is eaten with seasoning. It is fragrant and smooth at the entrance. According to legend, Wenchang Chicken originated from Tianci Village, Niuzhen Town, Tanniu Town, the county. This village is full of banyan trees, and the seeds are rich in nutrition. Chickens peck at it and have excellent physique.

Wenchang chicken is characterized by its small size, weighing about 1.5 kg, bright coat color, short wings and feet, round and flat body, thin and smooth skin and plump meat. Hainan people eat Wenchang chicken, the traditional way is to chop it (also called "white cut"), which can best reflect the original flavor of Wenchang chicken, which is delicious, tender and smooth. At the same time, cooked rice with chicken oil and chicken soup is commonly known as "chicken rice". Hainan people call it "eating chicken rice", which includes boiled chicken. White-chopped Wenchang chicken is used in Hainan for banquets, light meals or family dishes. It is highly respected in Hong Kong and Southeast Asia and enjoys a high reputation.

Wenchang chicken's cooking method is not much different from other white-cut chickens, except that the seasoning is very special and all natural, which is mainly composed of ginger, garlic paste, sugar, salt and orange juice. The orange juice must be fresh. Wenchang Chicken is the real leader among the four famous dishes in Hainan. It is the "China Famous Cuisine" selected by China Cuisine Association and listed as "pollution-free agricultural products" by the state.

In order to make the chicken more delicious, peanut cake, coconut cake, shredded coconut, Fanzi and rice were mixed and fed during the fattening period 3 days before slaughter. After such special cultivation, Wenchang chicken has the characteristics of crisp skin, soft and fine bone, tender and smooth meat, fat but not greasy.

practice

preparation of ingredients: Wenchang chicken (the best one is the hen that will lay eggs), 1 shredded ginger (weighing about 1kg), mashed garlic, monosodium glutamate, white vinegar, sugar, refined salt and soy sauce.

Production steps

1. Cut the neck of the live chicken, bleed it, remove hair and dirt (without damaging the original state of the whole chicken), and wash it: insert a porcelain soup spoon into the mouth of the chicken capsule (to facilitate the convection of soup from the chicken cavity), and insert the chicken foot into the hole in the lower abdomen of the chicken, and fix it: bend the chicken head backwards and clamp it with the wing nest (the purpose is to make the chicken head lean back without clamping it with wings). ) put it in the boiling broth and turn it over, so that the chicken will expand and shape when heated.

2. Switch to slow fire for about 5 minutes (taking the bubbling in the soup as the degree of not rolling away), lift the chicken with an iron hook, pour out the abdominal soup, put it in the soup for three or four times, until it is only cooked (not raw or overcooked), then put it in cold soup for a little cooling, take it out, and apply a layer of sesame oil to make the skin light.

3. Seasoning: There are usually two kinds, one is salty and savory, which is made from shredded ginger, chopped garlic, monosodium glutamate and soy sauce, and the other is sour and sweet, which is made from white vinegar, white sugar, refined salt, chopped ginger and mashed garlic. There is also Chili sauce for use. There are also condiments made of camellia oil or sesame oil, such as shredded ginger, chopped garlic, orange juice and refined salt, which have a unique flavor.

Precautions

The coconut stew is stewed with Lycium barbarum, Chinese yam, red dates, pork and Wenchang chicken. The thick soup also has coconut flavor, which is very fresh. The chef of Big Coconut Rice said that this stew is made of old coconuts, and the fragrance is strong enough, and coconut juice is not needed, because coconut juice stew will be sour. The key to this soup is to get the fragrance of coconut meat.