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How to Make Dong'an Chicken - A Step-by-Step Guide

Dong'an Chicken is a traditional Chinese dish that originated from the Dong'an County in Hunan province. It is a popular dish with a rich history, and it is loved by many for its unique flavors and textures. Dong'an Chicken is a perfect balance of savory, spicy, and tangy flavors, making it a must-try for anyone who loves Chinese cuisine.

The dish is known for its tender and juicy chicken pieces that are infused with a mouthwatering blend of soy sauce, Chinese rice wine, and a variety...

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Ingredients

  • 4 quarts water
  • 1 (3 pound) whole chicken
  • 2 ¾ inch piece fresh ginger, divided
  • 1 green onion, white part only, crushed
  • 2 fresh red chile peppers, seeded and thinly sliced into 1 1/2-inch slivers
  • 6 dried red chile peppers (Optional)
  • 1 teaspoon red pepper flakes
  • ½ cup lard
  • 4 teaspoons Shaoxing cooking wine
  • ¼ cup rice vinegar
  • salt to taste
  • 1 tablespoon cornstarch
  • ¼ cup cold water
  • 5 green onions, green parts cut into even slivers
  • 2 teaspoons sesame oil

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 servings

  • Bring 4 quarts water to a boil in a large pot; add whole chicken to the boiling water. Crush half the ginger and add to the boiling water. Add crushed green onion white. Boil chicken until 3/4 cooked, about 10 minutes. Remove from pot and cool; reserve chicken broth.
  • Remove skin from cooled chicken and cut meat from the bones. Cut meat into bite-sized pieces and set aside. Discard skin and bones.
  • Peel the remaining half ginger piece and slice into 1 1/2-inch slivers. Combine ginger slivers, fresh red chile pepper slivers, dried red chile peppers, and red pepper flakes in a bowl.
  • Heat a wok or large skillet over high heat; add lard and swirl around until melted. Cook and stir ginger-chile pepper mixture in the hot lard, continuously moving wok, until fragrant, about 30 seconds. Add chicken meat; splash cooking wine around the edges of the chicken. Pour in vinegar and season with salt.
  • Pour about 1 cup (or more as needed) leftover chicken broth into the chicken mixture; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center and liquid is mostly evaporated, 5 to 10 minutes.
  • Whisk cornstarch and 1/4 cup cold water together in a small bowl. Stir cornstarch mixture into chicken mixture; stir to coat chicken. Add 5 green onions and stir to combine. Remove from heat and stir in sesame oil.

    • Nutrition

    353 cal.

    • Total Fat: 26g
    • Saturated Fat: 9g
    • Cholesterol: 87mg
    • Sodium: 98mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 24g
    • Vitamin C: 19mg
    • Calcium: 38mg
    • Iron: 2mg
    • Potassium: 254mg

    Categories

    Spicy recipes
    Sichuan recipes
    Chinese recipes
    Chicken recipes
    Savory recipes