How to make Hainan Wenchang white-cut chicken. Hold the chicken's feet and wings with your left hand, hold the chicken head between your thumb and index finger, remove a small piece of hair from the chicken's neck with your right hand, lift the knife with your hand, cut it horizontally, bleed, and cut the chicken

Throw it into boiling water to remove hair.

Fill a stainless steel pot with 70% water, chop two pieces of ginger into slices, and add 3 tablespoons of refined salt.

The fire comes to a boil.

It was ready 21 minutes ago and the water boiled quickly.

Place the chicken into the boiling water and carefully turn it over twice so that the whole body of the chicken is evenly exposed to the boiling water.

In particular, the boiling water inside the chicken cavity must be consistent with the temperature outside the chicken body.

Cover the pot and simmer on low heat for 8 to 10 minutes. Use chopsticks to poke the chicken body. If there is no blood flowing out, well, it means it is already 70 to 80% cooked.

It’s ready to be cooked.

The clear layer of chicken oil on the chicken soup can be skimmed out with a spoon and used to cook chicken oil rice, also called chicken rice, which is very fragrant.

Remove the drained chicken.

If you are interested, you can apply sesame oil all over the chicken after cooling, so that the chicken will be more tender and beautiful.

Continue with the chicken soup, add yuba, vermicelli... to make a fragrant chicken soup for the soul.

Cut chicken into cubes.

First, chop the chicken head, separate the chicken wings, disassemble the chicken legs, and chop the chicken body... So on, I was using my bare hands, and my hands were all covered with oil. Then I thought about it, haha, and put on a fresh-keeping bag to cut it.

Arrange the cut chicken haphazardly and put it on the plate.

The chicken is half-cooked and the bones still have a hint of blood. This is the characteristic of Hainanese chicken. This way it is tender, smooth and delicious. The soft and fragrant Wenchang chicken is indispensable for the garnish of coriander. Just like green onions and tofu, they are naturally destined to go together.

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Some people don't like the "stinky" smell of coriander. Haha, coriander's scientific name is coriander, which was introduced from the Western Regions more than 2,000 years ago.

Natural products Hainan can taste fresh and tender marine fish all year round. Pure natural green seafood such as red fish, golden thread fish, mackerel, pomfret, etc. continue to "jump" on people's dining tables.

Hainan fish is famous all over the world for its light, fresh and delicious meat.

Hainan is surrounded by sea, and the vast ocean contains rich fish resources. 1,064 species of fish have been recorded in the northern continental shelf waters of the South China Sea. Among them, more than 600 species have been recorded in the coastal waters of Hainan Island, accounting for about 60% of the species in the South China Sea. The main species are

There are more than 40 kinds of economic fish including tuna, mackerel, pomfret, hairtail, red fish, grouper, etc.

Most of the fish come from the ocean. Fishermen catch a variety of rare tropical fish from the deep sea, such as stone fish, tuna, grouper, etc. The meat is delicious and has high economic value.

Stonefish and tuna are sold in hotels for hundreds of yuan per catty; a tuna weighing more than a hundred catties is exported to Japan and is worth more than 10,000 yuan.

Fishing bosses all say that deep-sea fish are pollution-free, have fresh meat and can be sold at a good price.

Nowadays, artificially cultured grouper, cobia, purple snapper and other valuable fish are also continuously supplied on the market.

Live shrimps with tender meat, delicious taste and rich nutrition - deep-sea lobsters, caught sea shrimps, farmed shrimps and shrimps are one of the most popular delicacies in Hainan.

There are also many ways to eat it, including boiling, burning, and steaming, each with its own flavor.

In various hotels and restaurants, whether it is a treat or a wedding banquet, shrimp is always indispensable.

Some people say that in the past it was "no feast without chicken", but now it has become "no feast without shrimps".

Other delicacies: Lingao suckling pig, Shishan sheep, hot spring goose, Wanquan carp, continental bird's nest, mountain beef, red fish rice dumpling, Hainan coconut boat, Hainan chicken rice, etc.

Collapse edit this paragraph Geographical location Hainan Province is located in the southernmost tip of China. It is bounded by the Qiongzhou Strait to the north and Guangdong Province. It is close to Zhanjiang and Leizhou Peninsula. The Qiongzhou Strait that separates Hainan Island from the Leizhou Peninsula in Guangdong Province is about 18 nautical miles wide.

Hainan is a provincial-level administrative region in China that can be developed and built into a world-class tourist destination with rich food varieties.

Fold Edit this section Special Food Fold Coconut Rice Among Hainan's folk foods, coconut rice is a very unique food.

Made from Hainan's high-quality glutinous rice, natural coconut meat and coconut juice steamed together, Daiha Ertu is a traditional Hainan farm snack.

Coconut rice, also known as coconut boat.

In places such as Wenchang in Hainan, eating this kind of boat-shaped snack with coconut meat as the base is a symbol of the local people's prayer for happiness, and it is also a good treat for distinguished guests, relatives and friends.

Coconut rice is uniquely made and has a unique flavor. It is a rare natural food.

Ingredients for making coconut rice: 1000 grams of glutinous rice, 1 coconut, 200 grams of sugar, 200 grams of light milk (boiling water is also acceptable).

Preparation 1. Wash the glutinous rice, soak it for a few hours, filter out the water and dry it for later use; 2. Take a fresh and tender coconut that has just become white and peel off the coat and hard shell, take out the whole meat scoop and cut a small opening at the top.

Cover, pour out the coconut water, fill the glutinous rice into the coconut cup, add sugar and fresh coconut milk at the same time, pour in light milk or boiling water, seal with the coconut lid and tie tightly, put it into a pot filled with water and cover it.

Bring to a boil, then simmer over slow fire for about 3-4 hours, take out when the glutinous rice is cooked and swollen; 3. After the cooked glutinous rice coconut cup has cooled naturally, use a knife to cut it straight into several boat-shaped pieces with sharp ends and a wide middle.

Put the pieces into a plate and serve.