The knowledge surrounding Zhanjiang chicken is more complex than one might imagine, making it a truly remarkable entity. Its species is unique, and its preparation demands precision—even the seemingly simple “white-cut” method cannot be fully explained in just a few words.
To gain a deeper understanding of Zhanjiang chicken, one must first grasp some fundamental terms:
Young hen: Refers to a young female chicken that has not yet laid eggs, known for its tender meat.
Castrated rooster: Also called “castrated chicken” or “thread chicken,” this refers to a rooster that has been castrated. It is characterized by its rich, succulent meat and aromatic flavor.
Orchard chicken: Raised free-range in orchards like lychee groves, its meat carries a distinct, refreshing fragrance.
Free-range chicken: Raised roaming freely in villages, its meat is firm and resilient.
The Origins and Brand of Zhanjiang Chicken
Zhanjiang Chicken, alongside Qingyuan Maja Chicken and Huizhou Bearded Chicken, is hailed as one of “Guangdong's Three Famous Chickens.” Among local Guangdong residents, Zhanjiang Chicken often takes the top spot, underscoring its esteemed status.
Interestingly, the so-called Zhanjiang Chicken (locally known as “Sanhuang Chicken”) actually originates from Huaixiang Town, Xinyi City, Maoming, Guangdong Province. I deeply admire the simplicity of the people in western Guangdong, especially Maoming's unassuming nature—I've never heard of Maoming contesting the naming rights for this “Zhanjiang Chicken.”
During the 2025 Spring Festival, while celebrating in Zhanjiang, I was fortunate to receive a chicken raised by a friend. Reportedly a castrated rooster free-range for about a year in Lianjiang's lychee groves, it was robust and plump, weighing a solid five or six jin (2.5-3 kg).
In Zhanjiang, you'll notice an interesting phenomenon: many vendors advertise “Lingshan Native Chicken,” though Lingshan Fragrant Chicken is actually a specialty of Lingshan County in Qinzhou, Guangxi. Additionally, Liangdong Town in Lianjiang is famous for its “Guanghai Chicken,” reputed for unique farming methods that extend beyond local breeds.
If you have friends from Xuwen, they might tell you that the famous Hainan Wenchang chicken actually originates from Zhanjiang, with many being transported from Xuwen. Xuwen and Wenchang face each other across the sea, and the chicken breeds are quite similar.
Today, in Guangzhou, Shenzhen, and even Beijing, numerous restaurants advertise “Zhanjiang Chicken.” “Zhanjiang Chicken” has become an established brand concept. Many diners may not know its origin isn't necessarily Zhanjiang itself, but they recognize that Zhanjiang chicken is indeed delicious.
My Experience with Boiled Chicken
For such a fine chicken, the best cooking method is undoubtedly boiling.
My method: Bring water to a boil in a pot, add scallion knots, ginger chunks, concentrated broth powder, and local rice wine. Throw in a few dried scallops and ample salt. Once boiling, remove the scallions and ginger. Submerge the chicken in cold water using the “three lifts and three dips” technique, then place it back into the pot. Simmer on the lowest heat for forty minutes before removing. Rub with sesame oil to prevent drying.
I prepared two dipping sauces: the classic ginger-scallion paste with peanut oil, and a local favorite of red shallots, sand ginger, and garlic granules, finished with a drizzle of Anpu original soy sauce.
After carving and serving, my daughter took one bite and raved, saying she'd never tasted such delicious chicken. The chicken indeed boasted a rich, savory flavor—crisp skin, tender meat, satisfyingly chewy yet not greasy. She especially loved the red onion and sand ginger dipping sauce.
There were minor drawbacks: the large size meant the thigh meat was slightly undercooked. Additionally, ice ordered online during the holiday rush didn't arrive—otherwise, a quick dip in ice water would have made the skin even crisper.
Zhanjiang Chicken Is Far More Than Just Poached
If you're new to Zhanjiang, you'll be dazzled by the myriad “chicken shops” lining the streets.
The most common sign you'll see is “Anpu Chicken.” Anpu is an ancient town in Lianjiang City, famous locally for “Wen's Chicken Rice Restaurant,” which specializes in slow-poached chicken. On our first visit, the restaurant was under renovation, so we tried another place instead. The flavor was decent but not particularly memorable. Later, we ordered takeout from “Chicken Rice Wen.” Though the place was bustling, the chicken felt overly greasy—the yellow chicken fat between the muscles seemed ready to burst out. This richness might stem from nostalgic cravings for fat from leaner times.
Steamed Over Water: The Stunning Guanghai Chicken
My most memorable experience remains the “Guanghai Chicken” from Liangdong Town in Lianjiang. Legend has it that a work team visiting Zhanjiang once set a record of consuming two chickens per person in a single meal.
Just an hour's drive from downtown Zhanjiang, its massive roadside sign is impossible to miss. We ordered one chicken for two. Served steaming hot, its golden skin glistened temptingly. One bite delivered a stunning flavor—rich, savory, and savory, tender yet springy. The chicken must have been marinated in a secret sauce and steamed for quite some time, resulting in a texture that was almost melt-in-your-mouth yet still offered satisfying chew.
The dipping sauce, made from the chicken's own juices, enhanced the flavor. Rich and savory, it carried the chicken's aroma, with a lingering aftertaste enhanced by spices like five-fingered peach. We devoured the whole chicken in no time.
Clay Pot Chicken: Childhood Memories of Foraging
Near Forest Park, “Clay Pot Chicken” reigns supreme. Stuffed with a blend of spices led by sand ginger, the chicken is wrapped in lotus leaves and aluminum foil before being slow-roasted in an earthen oven. Tearing open the parcel releases billowing steam and an intoxicating aroma. The edges carry a smoky char, while the thicker cuts remain succulent, tender, and deeply infused with flavor.
For many locals, clay-pot chicken is an essential treat during childhood outings and camping trips—a taste steeped in nostalgia.
Roast Chicken and Chicken Hotpot: More Flavorful Choices
Additionally, Zhanjiang offers street-side “barrel-roasted chicken” and “crispy-skinned roast chicken” baked alongside roast pork. Lingnan-style “roast chicken” is actually grilled chicken. The skin is brushed with a glaze that turns glossy and red upon baking, creating a crispy, crackling texture that elevates the chicken's flavor through smoking and roasting.
Personally, I favor chicken hotpot, which comes in two varieties: “hotpot” (hotpot-style) and “steaming pot.”
Chicken Hot Pot: Zhanjiang's proximity to Hainan means local restaurants also serve rice wine vinegar hot pots. Chicken chunks are cooked in the tangy broth, then dipped in a sauce made with small green limes and bird's eye chilies for a refreshing flavor.
Steamed Clay Pot: Chicken chunks are marinated with pepper, sand ginger, and rice wine. Heat a clay pot, sauté garlic and dried shallots until fragrant, then add the chicken pieces and lightly sear. Cover, pour in rice wine, and braise. Finally, add oysters or conch, then sprinkle with scallion segments and cilantro. The chicken emerges tender and crispy, its savory notes blending with the briny freshness of the shellfish for a rich, layered flavor. This dish is an excellent choice to accompany drinks or rice.
To be particular or not?
In Lingnan, “no feast is complete without chicken.” Yet for many locals, this delicious bird was once a childhood nightmare. During festivals—ancestor worship, entertaining guests, annual village celebrations—chicken was served at every meal. In the days before refrigerators, leftover plump roosters became an unforgettable childhood memory for many.
Zhanjiang's renowned “annual celebrations” (village-specific festivals) always feature chicken banquets. Beyond occasion and timing, locals pursue chicken with near-obsessive particularity—it must be chewy.
Zhanjiang chickens must be eaten with both hands, as their flesh clings tightly to the bones. Only chickens raised for sufficient days develop this resilience, delivering the fullest “chicken flavor.” This contrasts sharply with the white-cut chicken of Jiangsu, Zhejiang, and Shanghai, where bones and meat separate effortlessly with chopsticks.
Another peculiar phenomenon: except in high-end hotels, many shops serve white-cut chicken with tiny feathers still clinging to the skin. While outsiders might complain, locals take it in stride. They see it as proof the chicken was slaughtered by hand—not de-feathered with asphalt—a symbol of safety and reliability.
I once asked a long-time local colleague which market stalls sold the best chicken. He casually replied, “Just close your eyes and buy.” Poor-quality chicken simply doesn't sell here. This is the most direct reflection of the locals' exacting standards for their poultry.
Dipping Sauce: The Soul of Chicken
Some say the soul of white-cut chicken lies in its dipping sauce.
The common version blends minced ginger and scallions with peanut oil and salt. But in Zhanjiang, locals favor another: sand ginger from Leizhou Peninsula, locally fermented soy sauce, shallots, garlic cloves, and a final drizzle of Lianjiang's hand-pressed peanut oil. It's said that without this bowl, even the finest chicken goes untouched.
This dipping sauce is the crystallized wisdom of local ancestors, refined through generations of experimentation. Some claim sand ginger is the soul, elevating the layers of umami; others say it's the soy sauce, which perfectly showcases the chicken's flavor.
But I believe that while a good chicken is undoubtedly delicious when enhanced by the dipping sauce, this fleeting taste experience is underpinned by centuries of people's unwavering pursuit and commitment to the “true essence of flavor.” It represents a profound cultural legacy.
Comments (0)
Post a Comment