Description
A refreshing Baizhanji eaten not with garlic soy, but with 'Jiejiang'—a sweet, sour, salty, and fruity yellow kumquat sauce unique to Taiwan's Hakka culture.
Restaurants serving Hakka Kumquat Sauce Baizhanji
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole chicken
- Hakka Jiejiang(Kumquat sauce)
- Thick soy sauce
Instructions
- [Authentic Recipe]
- Poach a whole chicken slowly with scallions and ginger, shock in ice water, and chop bone-in (perform basic Baizhanji steps perfectly).
- Prepare the soul of this dish: 'Hakka Jiejiang'. Boil tart kumquats harvested in late autumn, remove seeds, and mash whole with skins.
- Add salt, sugar, chilies, and a little wine to the mashed kumquats, simmering to a thick bright yellow sauce that is then fermented/aged (commonly store-bought in jars).
- Put this kumquat sauce in a small dish, mix with a little thick soy sauce (Jiangyou Gao) to balance.
- Generously coat the glossy boiled chicken in this fruity, tart yellow sauce to eat.
Learn more Spice, substitutes, tips
Key spices
Refreshing tartness and aroma of kumquat
Substitutes at Japanese supermarkets
Marmalade jam mixed with a little salt and vinegar (substitute)
Pairing
Warm Oriental Beauty Tea(Hakka specialty)
Trivia
[Trend] A local gourmet hard to find unless you visit Hakka regions (Hsinchu, Miaoli). The citrus sauce makes the meat refreshing, making it extremely popular among women.
Eating tips & etiquette
[Unique Eating] Enjoy the refreshing flavor contrast where the chicken fat's sweetness collides with the kumquat sauce's intense 'tartness, saltiness, and fruitiness' in your mouth!
Allergen
Chicken, Soy, Wheat