Where does Danzhou yellow-skinned chicken belong?

"No chicken, no feast." This is what Hainan people often say. Chicken is an essential main course in Hainan people's banquets. Common ways to eat are boiled chicken and salt. Recently, there is a way of eating that has not been widely circulated, and it has been talked about by foodies in Hainan. This is a yellow-skinned chicken.

"Hainan Huangpi sees Danzhou, and Danzhou Huangpi sees Dacheng." The yellow skin in big towns is famous for its big fruit, thick meat and juicy taste. For this reason, when it comes to authentic yellow-skinned chicken, Danzhou people generally recommend the yellow-skinned chicken in Dacheng Town. In Dacheng town, the yellow-skinned chicken of Nanjicun formation in Tuisai village is the most famous.

The practice of yellow-skinned chicken is relatively simple. Fu Weizan, the chef of the "Fu's Yellow-skinned Chicken" farmhouse in Nanji Village, said that the authentic yellow-skinned chicken should use local chickens. This kind of chicken is not big, usually grows to more than 2 kg, kept in front of the house and rarely fed. Yellow-skinned chicken is cooked in a pressure cooker. First spread a layer of freshly washed yellow leaves on the pot. After killing the chicken, put the chicken on the paved yellow leaves and cover the whole chicken with a layer of yellow leaves. Then cook in a pressure cooker for 20 minutes, and a yellow-skinned chicken is basically ready.

In order to make a rich flavor, the chef will add some secret and exclusive recipes to the chicken's stomach when it is cooked. Fu Weizan said that the "secret recipe" is mainly made of some local Chinese herbal medicines, and the method of yellow-skinned chicken is basically the same, but the taste of the "secret recipe" is different because of the different cooking methods.

The cook tore the whole chicken into pieces from the pot and put it on a plate. The steam in the pot mixed with the oozing chicken oil to form a small amount of chicken soup. Pour a spoonful or two of this chicken soup on the chicken, and the guests can have a full meal. When you put a piece of chicken on it and chew it carefully, you will feel a faint yellow leaf fragrance completely penetrate into the chicken, and there is no greasy feeling. When you dip it in the chicken soup at the bottom of the plate, it tastes more mellow.

It's the season when yellow skins are ripe. With the vigorous promotion of Danzhou City, picking yellow skin and eating yellow skin chicken in Nanji Village has become the choice of more and more tourists. Fu Yilong, secretary of the Party branch of Tuisai Village, said that the reception capacity of farmhouse music is limited at present. During the Dragon Boat Festival, many tourists borrowed tables and chairs from the village and put them in the open space, waiting in line to eat yellow-skinned chicken. Some tourists pack one or two to take away after eating. Fu Weizan said that when there are many times, he has to make 70 or 80 yellow-skinned chickens a day. There are not so many chickens in the shop, so we have to buy them everywhere in our village and nearby villages. According to incomplete statistics, Nanji Village received tourists 1000 in the last three weeks.

Yang, a member of Hainan Cuisine Association and a teacher of Danzhou Secondary Vocational and Technical School, said that Danzhou yellow-skinned chicken is a traditional way of eating left by our ancestors. In the past, people used salt water, chicken and wampee leaves to cook together in a pot, and it took a long time to taste. About 10 years ago, people began to use pressure cookers gradually, which not only took a short time, but also kept the original flavor of yellow leaves and chicken, and the taste was more intense. (by month)

Source: Hainan Daily