Wenchang chicken

Wenchang chicken is free-range, fed on coconut and figs, then poached whole in a broth kept just below the boil, which keeps the flesh tender and the skin intact. It is cooled, cut and served warm with a ginger and garlic sauce, the rice cooked in the poaching broth. Hainanese migrants carried the recipe to Southeast Asia in the early twentieth century, where it became Hainanese chicken rice, the unofficial national dish of Singapore and Malaysia.