Stewed Wushan Chicken

Stewed Wushan Chicken

　　Origin: Jiangxi, China. History: Wushan Chicken, also known as Silkie Chicken, is a famous specialty of Jiangxi. The Compendium of Materia Medica states: “Silkie Chicken comes in varieties such as white-feathered black-boned, speckled-feathered black-boned, entirely black-boned, or white-fleshed black-boned; but if the chicken’s tongue is black, then both its flesh and bones are black, making it even more medicinal.” It is primarily used to nourish weakness and fatigue. Legend has it that during the Qing Dynasty, Tu Wenxuan, an official from Jiangxi, often brought Wushan Chicken as a tribute when he went to the capital. The emperor highly praised its taste, and during the reign of Emperor Qianlong, it was listed as a “Tribute Chicken.” It also received acclaim at the 1915 Panama International Exposition. Today, it remains a renowned chicken breed nationwide, and Stewed Wushan Chicken is one of China’s famous dishes. Characteristics: Made with Wushan Chicken. The finished dish features a clear, flavorful broth, tender and well-seasoned chicken that falls off the bone, and offers strong nourishing effects. Preparation: The Wushan Chicken is slaughtered, cleaned, and split along the back. It is briefly blanched in boiling water to remove blood foam, then washed. The chicken is placed in a clay pot, belly side up, with ginger, cooking wine, salt, and water. After bringing to a boil over high heat, it is simmered over low heat until the chicken is tender and the broth is rich. (Xinyu)