Dong'an Spicy Chicken
A classic Hunan dish: hen simmered until about 70% cooked, cut into chunks, then stir-fried with dried chilies and shredded ginger, seasoned with yellow vinegar and cooking wine, and braised until the sauce reduces.
Ingredients
tender hen (cleaned, boiled to 70% doneness, with head, feet, and bones removed, then cut into pieces)
1 (about 1000 g)
dried red chili (minced)
10 g
scallion (cut into segments)
25 g
ginger (shredded)
25 g
yellow vinegar
to taste
cooking wine
to taste
salt
to taste
Sichuan peppercorn powder
to taste
broth
to taste
Instructions
1
Boil the Chicken
Boil the cleaned chicken until about 70% done, remove it and let cool, then remove the head, feet, and bones and cut the meat into pieces.
2
Stir-Fry
Place a wok over high heat, add oil and heat until about 80% hot, then add the chicken pieces, ginger shreds, and minced chili and stir-fry.
3
Season and Braise
Add yellow vinegar, cooking wine, salt, and Sichuan peppercorn powder to taste, then pour in the broth and braise until the sauce is fully reduced.
4
Thicken and Plate
Add the scallion segments, thicken with cornstarch slurry, transfer to a serving plate, and serve.
