Guangzhou Wenchang Chicken

Name: Guangzhou Wenchang Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1250 g fat young chicken (whole chicken); 65 g cooked lean ham (cut into 24 slices); 250 g chicken liver (boiled with refined salt until just cooked); 300 g field greens; 5 g refined salt; 1 g sesame oil; 1 g cooking wine; 1 g MSG; 15 g wet cornstarch; 25 g thickening sauce; 2000 g light secondary broth (for cooking chicken); 75 g cooked lard; 225 g stock

A renowned Cantonese dish made with Hainan Island Wenchang chicken, ham, chicken liver, and Chinese cabbage, prepared by boiling, steaming, and stir-frying. Known for its elegant presentation and glossy sauce.

1h 10m

Easy

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Ingredients

fat young chicken (whole chicken) 1250 g

cooked lean ham (cut into 24 slices) 65 g

chicken liver (boiled with refined salt until just cooked) 250 g

field greens 300 g

refined salt 5 g

sesame oil 1 g

cooking wine 1 g

MSG 1 g

wet cornstarch 15 g

thickening sauce 25 g

light secondary broth (for cooking chicken) 2000 g

cooked lard 75 g

stock 225 g

Instructions

Boil chicken

Simmer the whole chicken over low heat for 15 minutes, remove and debone, then cut diagonally into 24 pieces.

Prepare chicken liver

Boil the chicken livers with refined salt until just cooked, remove and cut into 24 pieces, and place in a bowl.

Cut ham

Cut the ham into 24 pieces of the same size.

Arrange on plate

Arrange the chicken, ham, and liver slices alternately on a plate in a fish-scale pattern, together with the chicken head, wings, and tail to restore the original chicken shape. Steam over low heat until cooked through, then remove and pour off the liquid.