Yellow Chicken

Yellow Chicken

　　Yellow Chicken

　　　In the memories of the elders in Wutongqiao, “Yellow Chicken” was that mouthwatering delicacy brought by the magnetic calls: “Yellow Chicken… one o’clock, two o’clock, one cent, two cents…”

　　And it became a highly anticipated dish—juicy chicken chunks, bright red, oily, and gleaming, tender, fragrant, spicy, sweet, and numbing, all in one bite. It left an unforgettable impression and gradually gained popularity.

　　The man who created this delicacy was named Huang Shihai, but his real name has been forgotten over time. However, people remember this dish: “Yellow Chicken.”

　　.

　　And so the recipe was passed down among the locals.

　　Nowadays, “Yellow Chicken”

　　has risen in fame across Sichuan and Chongqing, becoming a must-try dish for motorists visiting Wutongqiao and Leshan.

　　In Wutongqiao and Xiba, where vast plains stretch as far as the eye can see and the Min River winds its way through, peanuts and soybeans are abundant. After each autumn harvest, farmers let their chickens roam freely over the fields where peanuts and beans once grew, pecking at leftover legumes, earthworms, and more. The chickens grow plump, strong, and healthy. When cooked—pan-fried, stir-fried, stewed, or deep-fried—each method produces a delicious dish, with plain-sliced boiled chicken being especially popular.

　　The premium natural ingredients certainly form a solid foundation for the delicious taste of “Yellow Chicken,”

　　but the Huang family’s unique, generations-old preparation technique is the secret behind its distinctive flavor compared to others. According to Mr. Huang Shihai, he learned the craft from his mother, who also told him that the recipe must not be passed on to outsiders—especially the secret blend and cooking method for the sauce, which is unique to their family. So while the general process is known, the true secrets can only be grasped through hands-on experience under the master's guidance. Now, the elderly man, well over seventy years old, explains it all as he slaughters a chicken:

　　You must choose a lively, robust young rooster from that year; the slaughter cut must be small, and all the blood must be drained. Then soak the chicken in hot water to remove feathers and grease, and clean out the internal organs. Next, rinse it thoroughly in clean water and set it aside. To cook, bring a large pot of water to a boil, add ginger and a mix of spices along with the chicken, then simmer slowly, turning occasionally until the chicken is just cooked through. After removing, rinse it again in clean water and place it in a bamboo basket to rest. Making the sauce is relatively simple: just combine pre-prepared seasonings with chicken bones and simmer them in a clay pot. As for the heat control, that comes with experience.

　　Now, the old Yellow Chicken master has passed his techniques on to his son, hoping he will carry on the legacy and allow even more people to enjoy the authentic “Yellow Chicken” of the Huang family.