Dong'an Chicken (Hunan-Style Vinegar Chicken)
Dong'an Chicken originates from Hunan Province, China. Tender chicken pieces are blanched and then cooked with aromatic dried red chilies, Sichuan peppercorns, a hint of white vinegar, and Cooking wine. Finally, a cornstarch slurry is used to thicken the sauce, resulting in a dish that is both flavorful and aromatic. Whether you're seeking a new taste experience or love culinary adventures, Dong'an Chicken promises a delightful journey for your taste buds!
INGREDIENTS
- 1.1 lb (500g) chicken (half a chicken)
DIRECTIONS
Preparation:
Slice 1.8 oz of onion.
Slice 1 small piece of ginger.
Cut 3 scallions (white part only) into sections.
Cut 1 green garlic leaf into sections.
Cut 1 large scallion into sections.
Smash 1 small piece of ginger.
Boil Chicken:
Fill a pot halfway with water. Add the large scallion sections and smashed ginger.
Add half a chicken (1.1 lb) to the pot.
Bring to a boil, then reduce to low heat and simmer for 6 minutes. Remove the chicken and let it cool slightly. Cut into 1.5-inch wide pieces.
Stir-fry Aromatics:
In a pan, heat some vegetable oil (about 2 tablespoons). Add the sliced ginger and scallion sections (white part). Stir-fry until fragrant.
Add 10 dried red chili peppers and 1 teaspoon Sichuan peppercorns. Stir-fry until aromatic.
Add the chicken pieces and stir-fry until evenly coated.
Season Chicken:
Add 1 tablespoon of cooking wine and 1 tablespoon of soy sauce. Stir-fry for a few seconds.
Add 1 tablespoon of white vinegar and stir-fry for another few seconds.
Simmer Chicken:
Add enough water to cover the chicken. Add 1 teaspoon of salt and stir well. Then bring to a boil.
Add Vegetables and Thicken Sauce:
Add the sliced onion and green garlic leaf sections. Stir-fry until evenly mixed.
Add cornstarch slurry to the pan and stir to thicken the sauce.
Tip:
Mix 1 tablespoon of cornstarch with 2 tablespoons of water ahead of time for an easy thickening agent when needed.
Finish and Serve:
Once the sauce has thickened, transfer the chicken and vegetables to a serving plate.