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Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Back on Hainan Island, a local breed of fowl called wen chang chicken is used for this dish. Hainanese cooks favour hens of a certain age: not so young that their flesh is bland, but not so old and tired from egg-laying that their meat is tough. Ideally, the meat should have a slight resilience to it and both meat and fat must be flavourful. Kampong chickens and capons both work well.