Dong'an Chicken
A young hen is parboiled until about 70% done, cut into strips, then stir-fried and braised with ginger shreds, dried chili flakes, and yellow vinegar. The dish is pleasantly hot and sour, rich yet not greasy.
Ingredients
Young chicken (slaughtered, cleaned, boiled to 70% doneness, cooled, cut into strips)
1 (approx. two 500 g)
Lard (heated to 80% doneness)
to taste
Shredded ginger
to taste
Dried chili powder
to taste
Yellow vinegar
to taste
Shaoxing wine
to taste
Refined salt
to taste
Sichuan peppercorn powder
to taste
Fresh meat broth
to taste
Scallion segments
to taste
MSG
to taste
Wet starch (for thickening)
to taste
Sesame oil (for drizzling)
to taste
Instructions
1
Boil the chicken
Slaughter and clean the chicken, place it in a stockpot, boil for 10 minutes until 70% cooked, remove from heat, let cool, then cut into strips and set aside.
2
Stir-fry
Heat a wok, add lard and heat to 80% doneness, add chicken strips, shredded ginger, and dried chili powder, then stir-fry.
3
Braise
Add yellow vinegar, Shaoxing wine, refined salt, and Sichuan peppercorn powder, stir-fry a few times, then add fresh meat broth and braise for 4 to 5 minutes.
4
Reduce sauce and thicken
When the broth is reduced and only oil sauce remains, add scallion segments and MSG. Add wet starch to thicken the sauce, toss the wok a few times, drizzle with sesame oil, then serve on a plate.
