Dong'an Chicken
A traditional famous dish from Dong'an, Hunan, known for its elegant color, sour and spicy flavor profile, and deliciously tender chicken.
Story
Originating from Dong'an County in Hunan province, this classic dish is celebrated for its elegant presentation and vibrant flavor profile. It perfectly balances a tangy, spicy kick with succulent, incredibly tender pieces of chicken.
Ingredients
cleaned whole mother and baby chicken meat
500g
small fresh red chilies (shredded after removing stems and seeds)
20g
rendered lard
150g
cooking wine
25g
refined salt
5g
MSG
1g
Sichuan peppercorn powder
1g
scallion (cut into 3.3 cm long sections)
25g
Ginger (shredded)
25g
Wet starch
25g
Rice vinegar
25g
Clear chicken broth
100g
Sesame oil
5g
Red pepper
Instructions
1
Boil Chicken and Cut into Strips
Place the chicken in a soup pot, boil until 70% cooked, and remove. Let it cool slightly, then cut along the grain into long strips measuring 5 cm in length and 1 cm in width.
2
Prepare Ingredients
Remove the stems and seeds from the small fresh red peppers, then cut into shreds. Wash the scallion and ginger. Cut the scallion into 3.3 cm long sections, and cut the ginger into shreds.
3
Stir-fry
Place a wok over high heat, add lard and heat until 60% hot. Add the shredded ginger and Sichuan peppercorn powder, followed by the shredded red peppers. Stir-fry until fragrant and spicy. Add the chicken strips and stir-fry briefly. Splash in the cooking wine, then add refined salt, rice vinegar, and chicken clear broth. Simmer briefly to allow the spicy, salty, and sour flavors to penetrate the chicken. Add MSG and scallion sections, and reduce until the sauce dries up. Thicken with diluted wet starch, drizzle with sesame oil, and transfer to a plate to serve.
