Shajiang Chicken from Shuanghe

Shajiang Chicken from Shuanghe

　　Shajiang Chicken from Shuanghe

　　Shajiang Chicken from Shuanghe is one of the famous dishes of Heshan. The skin of the chicken is refreshing and smooth, the meat is tender and delicious without being greasy, and the bones are crispy and fragrant. It has gained widespread fame and praise. In fact, it evolved from "Dongjiang Salt-Baked Chicken" and was popularized over ten years ago by the renowned Guangzhou chef Mai Daguang, who was originally from Baikuai Village in Shuanghe, through personal instruction.

　　Its preparation method is unique: take a Sanhuang chicken, skin it, open the belly, and rub the whole chicken evenly with shajiang (sand ginger), raw salt, and seasonings. Steam it dry for about 10 minutes without placing it on a cutting board. Instead, tear it apart by hand, separating the skin, bones, and meat. Season with sesame oil, lard, chicken bouillon powder, and pepper. Then reassemble the skin, meat, and bones into the shape of a chicken, and serve with two small dishes of ginger salt as condiments. Its secret lies in its freshness—free from the smell of cutting boards or metal utensils—and its original flavor, which far surpasses other chicken dishes.