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Dong'an chicken recipe
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Dong'an Chicken (Dōng'ān Zǐ Jī 东安子鸡)

Dong'an chicken is one of the best-known dishes of Hunan: poached chicken stir-fried with fresh and dried chilies, ginger and Sichuan pepper, finished with clear rice vinegar. A classic Hunan chicken dish that's tasty and easy to make.
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Servings: 2

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.