Dong'an Chicken
Dong'an Sub Chicken is a classic Hunan dish with a pale yellow color and a sour, spicy, savory, and salty flavor. It is made from a hen that is boiled, deboned, and braised.
Ingredients
tender hen (cleaned, all bones removed, cut into 4 cm long, 1 cm wide strips)
1 (about 750 g)
red bell pepper (seeded and cut into long strips)
25 g
shredded scallion
25 g
shredded ginger
25 g
Sichuan peppercorns (crushed)
about 20
peanut oil
90 g
MSG (monosodium glutamate)
2 g
vinegar
50 g
cornstarch (wet cornstarch for coating)
15 g
sesame oil
10 g
garlic (minced)
10 g
salt
a pinch
dried chili peppers (minced)
to taste
chicken stock (for braising)
a pinch
Instructions
1
Step 1
Wash the cleaned chicken, place in a pot and boil until no longer pink, then remove and let cool. Remove all the chicken bones and cut the meat into strips 4 cm long by 1 cm wide. Coat the strips with wet cornstarch. Seed the bell pepper and cut it into long strips. Mince the dried chili peppers and garlic, and crush the Sichuan peppercorns.
2
Step 2
Heat the oil in a wok, add the dried chili peppers and stir-fry briefly, then add the scallion strips, ginger strips, bell pepper strips, minced garlic, and crushed peppercorns and stir-fry together. Add the chicken strips and stir-fry, then stir in the MSG, salt, vinegar, and a little chicken stock. Cover and braise for 10 minutes. Thicken with water-cornstarch, drizzle with the sesame oil, and serve on a plate.
