Guangzhou Wenchang Chicken (广州文昌鸡 Guangzhou wen chang ji)

During the 1930s, Guangzhou master chef Liang Ruijiang created this ingenious dish by removing the bones before boiling, steaming and frying the chicken meat with ham and chicken liver. By doing so, he made the best use of the ingredients, circumventing their disadvantages to result in an immaculate dish.