Dong’an chicken is one of the best-known dishes of Hunan. It’s a delicate stir-fry of chicken seasoned with chilies and spices and finished with clear rice vinegar – a classic Hunan chicken dish that’s tasty and easy to make. The chicken is first poached, cut into pieces and then stir-fried with chili, ginger, Sichuan pepper and vinegar. The dish was reportedly featured among Hunan’s signature dishes at Expo 2010 in Shanghai.
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According to traditional Chinese medicine, both chilies and vinegar warm the body and are associated with “yang.” They help balance an excess of “yin” caused by cold or damp. That’s why many dishes from Hunan province are praised for their healthful properties.
The Origins of Dong’an Chicken
Dong’an chicken is said to have grown out of a dish called vinegar chicken (Cù Jī 醋鸡), which legend dates to the Tang dynasty (618–907). The story goes that merchants traveling from north to south passed through the Dong’an region, known for its busy markets. One night, hungry and tired, they stopped at a modest local inn run by three old women and asked for something to eat. The women had used up nearly everything in their pantry that day and had to improvise. They quickly killed a couple of chickens and cooked them for dinner. The dish was so delicious that the merchants praised it everywhere they went. And so began the story of Dong’an chicken, which the merchants carried all the way to distant Chang’an.
How Dong’an Chicken Evolved
Over the centuries, Dong’an chicken went through a fascinating evolution, with changes to both the recipe and the name. In the Tang dynasty it was called “vinegar chicken” (醋鸡) because rice vinegar was the key ingredient. Later, by the Qing dynasty, chilies found their way into the recipe, giving the dish its heat and vivid red color.
In the Republic of China era, Dong’an chicken became closely associated with General Tang Shengzhi (唐生智), a native of Dong’an County and one of the commanders of the Northern Expedition (北伐) launched in 1926. According to the popular account, his cook prepared the dish to celebrate the expedition’s victories, and the name “Dong’an chicken” spread from there. Since then it has been served at many important occasions – reportedly including the 1972 banquet attended by Mao Zedong (毛泽东) and US President Richard Nixon. Although the name and ingredients have changed over time, the sense of tradition and regional pride surrounding this dish remains. Dong’an chicken isn’t just a delicious meal, but a living testament to a rich history and culture.
How It’s Made
The chicken is first poached with ginger and scallions, then cooled and cut into bite-size pieces. Fresh chilies, dried chilies, ginger and scallions are cut into slivers and fried in hot oil until fragrant.
Finally, the chicken goes into the wok and is stir-fried with a splash of Shaoxing rice wine and vinegar. Some recipes also add chicken stock to keep the chicken tender and juicy. The result is a gently spicy dish with a pleasant tangy note.
Dong’an Chicken (Dōng’ān Zǐ Jī 东安子鸡)
Ingredients
- 2 l broth or water about 8 cups, for poaching
- 2 chicken legs or a whole chicken; 450–500 g (about 1 lb)
- 4.5 cm fresh ginger about 1¾ inches, unpeeled
- 3 scallions
- 1 fresh red chili
- 3 dried red chilies
- 2 tbsp Shaoxing rice wine
- 2 tbsp clear rice vinegar
- ½ tbsp whole Sichuan peppercorns
- pinch of salt to taste
- ¾ tbsp cornstarch mixed with a little cold water
- 1 tsp toasted sesame oil
- 4 tbsp neutral oil or lard
Instructions
- Bring the broth to a boil in a large pot over high heat. Add the chicken and bring back to a boil. Crush half of the ginger and one scallion and add them to the pot. Lower the heat and simmer the chicken for 10 minutes. Remove the chicken from the pot and let it cool. It should be about three-quarters cooked.
- When the chicken is cool enough to handle, cut it into bite-size pieces. Don’t throw away the bones and trimmings – put them back in the pot to make stock for later.
- Halve the fresh chili lengthwise, remove the seeds and slice very thinly. Peel the remaining ginger and cut it into thin slivers. Cut the dried chilies to the same size. Slice the green parts of the remaining 2 scallions into similar lengths and set aside.
- Heat the wok over high heat until it smokes, then add the oil or lard. When the oil is hot but not yet smoking, add the fresh chili and ginger along with the dried chilies and Sichuan peppercorns. Stir-fry until fragrant, taking care not to burn the spices.
- Add the chicken pieces and keep stir-frying. Add the Shaoxing wine, vinegar and salt to taste. Add up to ½ cup (120 ml) of water or broth, bring to a boil, then lower the heat a little and simmer briefly so the flavors soak into the chicken.
- Stir in the cornstarch slurry and cook until the sauce thickens. Toss in the sliced scallions and stir a few times. Remove from the heat, stir in the sesame oil and serve.