Dong'an Chicken

Name: Dong'an Chicken
Ingredients: 1 Tender hen (cleaned chicken, head, feet, and bones discarded, cut into pieces); 10g Dried red chili peppers (minced); 25g Ginger (julienned); 25g Scallions (cut into segments); A pinch Yellow vinegar; A pinch Cooking wine; A pinch Salt; A pinch Ground Sichuan peppercorns; A pinch Broth; As needed Oil (for stir-frying); A pinch Cornstarch slurry (for thickening)

Simmer a tender young hen until it is 70% cooked, then cut it into chunks. Stir-fry the chicken pieces with chili peppers and shredded ginger, season to taste, then braise until the cooking liquid reduces. Thicken the sauce with a starch slurry, then transfer to a serving platter.

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Ingredients

Tender hen (cleaned chicken, head, feet, and bones discarded, cut into pieces) 1

Dried red chili peppers (minced) 10g

Ginger (julienned) 25g

Scallions (cut into segments) 25g

Yellow vinegar A pinch

Cooking wine A pinch

Salt A pinch

Ground Sichuan peppercorns A pinch

Broth A pinch

Oil (for stir-frying) As needed

Cornstarch slurry (for thickening) A pinch

Instructions

Initial Boiling and Cutting

Boil the cleaned chicken until about 70% done, remove and let cool, then discard the head, feet, and bones and cut into pieces.

Stir-frying

Heat a wok over high heat until the oil is about 80% hot, add the chicken pieces, ginger shreds, and minced chili, and stir-fry.

Braising and Reducing the Sauce

Add yellow vinegar, cooking wine, salt, and ground Sichuan peppercorns to season, then add broth and braise until the liquid is nearly evaporated. Add scallion segments, thicken with cornstarch slurry, and serve.