What is Wenchang chicken?

Wenchang ji | Traditional Chicken Dish From Wenchang, China | TasteAtlas

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Chicken Dish

Wenchang chicken (Wenchang ji)

(Wenchang chicken, 文昌鸡)

Wenchang chicken is one of the most popular poultry dishes in China, specifically the Wenchang city area in Hainan. It is believed that the dish originated during the Ming Dynasty era, when an official from Wenchang had brought the chickens from his hometown and given them to the emperor as a gift.

When the emperor tried the dish made with his chickens, he liked it so much that he named the dish Wenchang chicken. Chickens are usually fed on a diet of coconut and peanut bran, resulting in flavorful, aromatic meat. The dish is usually consumed by dipping chicken pieces in a combination of spices such as ginger and salt.

The usual accompaniment to the dish is Hainanese chicken rice, prepared with salt, chicken soup, and chicken fat. Over the past few decades, Wenchang chicken has gained popularity both in China and in countries such as Hong Kong and Taiwan.

Wenchang, China

Types of Wenchang chicken (Wenchang ji)

Hainanese Chicken Rice

4.1

Singapore, Asia

WHERE TO EAT The best Wenchang chicken (Wenchang ji) in the world (according to food experts)

Brad Lau and 6 other food critics.

"Tian Tian is one of my favourite chicken rice in Singapore, and I always bring my overseas guests here to try this famous local dish."

Leslie Tay and 5 other food critics.

"The chicken is blanched in cold water after cooking which results in a smoother, crunchier skin texture and then showered with a fragrant sesame and soy sauce. I personally prefer it this way."

TK Chua and 2 other food critics.

"The steamed white chicken was tender and flavorful, with a layer of relatively thin chicken skin and gelatin underneath the skin."

Brad Lau and 1 other food critic.

"You can’t fault Boon Tong Kee on any of those factors: the chicken is tender and tasty, the rice is fragrant and the chilli sauce is good enough to accompany them."

Evelyn Chen and 1 other food critic.

"National Gallery offshoot proffers a pork-free menu that leans heavily (about 70%) towards Peranakan, with the balance anchored by local favourites like Hainanese chicken rice."

Steve Dolinsky and 4 other food critics.

"Chef Nong Poonsukwattana understands the value of doing one thing really well. That’s why you’ll only find the titular Khao Man Gai (chicken and rice) on her menu. It may not sound like much, but crafting one dish with stellar ingredients makes Khao Man Gai a standout in the Portland food scene."