Dong'an Chicken
Classic iconic Hunan cuisine dish. Boiled hen is deboned and cut into strips, then stir-fried with dried chili, shredded scallion and ginger before braising. It has a flavor profile of sour, spicy, savory, salty with a subtle numbing quality.
Ingredients
tender hen (main ingredient, cleaned chicken boiled until no longer pink)
1 (about 750 g)
red bell pepper (garnish, seeded and cut into long strips)
25 g
shredded scallion (garnish)
25 g
shredded ginger (garnish)
25 g
Sichuan peppercorn (seasoning, crushed)
20+
peanut oil (seasoning)
90 g
MSG (seasoning)
2 g
vinegar (seasoning)
50 g
starch (seasoning, for coating and thickening)
15 g
sesame oil (seasoning, for drizzling)
10 g
aged garlic (seasoning, minced)
10 g
salt (seasoning)
a pinch
dried chili (seasoning, minced)
to taste
chicken broth (seasoning, for braising)
a pinch
Instructions
1
Preparing the chicken
Wash the cleaned chicken thoroughly, place it in a pot and boil until there is no longer any pink blood. Remove, let cool, then completely debone and cut the meat into strips about 4 cm long and 1 cm wide. Toss the chicken strips with the wet starch to coat. Seed the red bell pepper and cut it into long strips. Mince the dried chili and aged garlic, and crush the Sichuan peppercorns.
2
Stir-frying
Heat the peanut oil in a wok until hot. Add the minced dried chili and briefly stir-fry, then add the shredded scallion, shredded ginger, bell pepper strips, minced garlic, and crushed Sichuan peppercorns, and stir-fry together until fragrant. Add the coated chicken strips and stir-fry. Season with MSG, salt, vinegar, and a small amount of chicken broth. Cover the pan and braise for 10 minutes. Thicken the sauce with a cornstarch slurry, drizzle with the sesame oil, transfer to a serving plate, and serve immediately.
