Guangzhou Wenchang Chicken
A famous Guangzhou dish made with Hainan Wenchang chicken as the main ingredient, accompanied by ham, chicken liver, and Chinese cabbage, and prepared by boiling, steaming, and stir-frying.
Ingredients
Tender chicken (whole chicken simmered over low heat for 15 minutes, then deboned and cut diagonally into 24 slices)
1250g
Cooked lean ham (cut into 24 slices)
65g
Chicken liver (boiled with fine salt until just cooked, cut into 24 slices)
250g
Countryside greens
300g
Fine salt (for boiling the chicken liver)
5g
Sesame oil
1g
Cooking wine
1g
MSG
1g
Wet cornstarch
15g
Thickening sauce
25g
Light secondary broth
2000g
Rendered lard
75g
Stock
225g
Instructions
1
Step 1
Simmer the whole chicken over low heat for 15 minutes, remove, debone, and cut diagonally into 24 slices.
2
Step 2
Boil the chicken liver with fine salt until just cooked, remove, cut into 24 slices, and place in a bowl; cut the ham into 24 slices of the same size.
3
Step 3
Arrange the chicken, ham, and chicken liver slices alternately on a plate in a fish-scale pattern, together with the chicken head, wings, and tail to recreate the original shape of the chicken; steam over low heat until cooked, then remove and drain off the liquid.
4
Step 4
Add oil, cooking wine, stock, MSG, and wet cornstarch over medium heat to thicken into a sauce, then stir in the sesame oil.
