Dong'an Chicken
A traditional dish from Dong'an, Hunan, featuring an elegant appearance, a savory sour-and-spicy flavor, and tender, juicy chicken.
Ingredients
hen chicken meat, cleaned
500 g
small fresh red chili peppers (stemmed, seeded, and shredded)
20 g
rendered pork lard
150 g
cooking wine
25 g
salt
5 g
MSG
1 g
Sichuan peppercorn powder
1 g
scallions (cut into 3.3 cm segments)
25 g
ginger (cut into thin strips)
25 g
wet cornstarch
25 g
rice vinegar
25 g
chicken broth
100 g
sesame oil
5 g
Instructions
1
Boil and cut chicken
Place the chicken in a soup pot, boil until about 70% cooked, then remove. Let cool slightly, then cut along the grain into strips about 5 cm long and 1 cm wide.
2
Prepare ingredients
Remove the stems and seeds from the small fresh red chili peppers and cut into thin strips. Wash the scallions and ginger, cut the scallions into 3.3 cm segments, and cut the ginger into thin strips.
3
Stir-fry
Place a wok over high heat, add the pork lard and heat to about 60% hot. Add the ginger strips and Sichuan peppercorn powder, then add the red pepper strips and stir-fry until fragrant and spicy. Add the chicken strips and stir briefly, then pour in the cooking wine, followed by salt, rice vinegar, and chicken broth. Simmer briefly so the spicy, salty, and sour flavors penetrate the chicken. Add MSG and scallion segments, and let the liquid reduce until dry. Thicken with diluted wet cornstarch, drizzle with sesame oil, transfer to a plate, and serve.
