Hani Boiled Chicken with Herb Dip 哈尼蘸水鸡

Hani Boiled Chicken with Herb Dip (哈尼蘸水鸡) pairs chicken cooked in plain water with a dipping sauce containing more than twenty ingredients. Honghe (红河) Culture and Tourism Bureau identifies it as a representative Hani dish and describes the meat as tender.

Herbs, offal and egg

The dip brings together coriander, spring onion, garlic shoots, small chillies, garlic and Sichuan pepper. The longer ingredient list also names piecai (苤菜), xiangliu (香柳), cibohe (刺薄荷) and dijiao (地椒), as well as chicken liver, gizzard, intestine and egg.

Finishing with hot chicken broth

To prepare the sauce, fresh coriander, mint, Sichuan pepper, small chillies and Hani fermented beans are mixed with cooked chicken liver, gizzard and egg. Hot chicken broth is poured over this mixture to finish the dip. The herb-and-offal sauce accompanies the plain boiled bird, creating the combination that defines the dish.