|Ji Cun's signature "crystal chicken"|
"Crystal" is a homophone for "steamed" in Chinese (both Cantonese and Mandarin), and that's what this chicken is - steamed. There's bit of salt but that's really it. To serve, they chop it up in eight pieces and give you plastic gloves. There's no place (or point) for ladylike nibbling here, especially if you go with me. It's glove on, and game on. First one to the leg wins!
(Really bad photo, I apologise - I basically just stuck my camera into the pot without looking because I was too busy nomming, and I cropped out the chicken head - too much, even for me!). This is just to show the oils that usually remain, except this time because we were late, the juices started flowing out of the chicken - still delicious, but the oils were a bit 'diluted' if you know what I mean. They leave the chooks in the ceramic pot thingy so they were a little overcooked too. But still - best chicken I've ever had, full stop.
|Pan-fried tofu with pork|
The tofu above iis pretty good actually, they make it in house and it's light and silky, yet packed with soy flavours.
|Steamed egg with chicken's blood|
|Lotus root stuffed with green beans|
|Three cup chicken|
|Pan-fried fish "bones"|
Steamed super long beans. I forgot what they're called. Quite starchy and probably tossed around in a wok later on with some waxed/preserved pork, oftentimes belly (臘肉 laap yook in Cantonese or la rou Mandarin).
|Chicken and salted fish on claypot rice|
By now I was pretty stuffed, so I didn't have much of the chicken or the salted fish. I just had a bowl of this:
The crispy rice crust!
Ji Cun (aka Chicken Village) 雞邨大飯店
550 Ying Bin Lu
+86 (0) 20 8466 1010
It's virtually impossible to get there on public transport - hire a driver, or at least get a cab (personally I wouldn't recommend it, cab drivers can be dodgy in China). It's about 1.5-2 hours from Shenzhen, or 30 mins from Guangzhou.