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Dongan Chicken Recipe
I still remember my grandmother's Dong'an chicken, cooked with her secret sauce—it left a lasting impression on me. Today, let me take you on a journey to uncover this classic Hunan dish and recreate that comforting taste of home—Dong'an chicken.
INGREDIENTS
Main Ingredients
- ·500g Young Chicken
- ·Additional Ingredients:
- ·20g Scallions (cut into sections)
- ·15g Ginger (sliced)
- ·50g Onion (shredded)
- ·10g Garlic Leaves (cut into sections)
- ·10g Dried Red Chili Peppers (cut into sections)
Seasonings
- ·5g Sichuan Peppercorns
- ·5g Salt
- ·20ml Cooking Wine
- ·30ml Rice Vinegar
- ·5ml Sesame Oil
DIRECTIONS
Step 1
Prepare the Ingredients: Cut the onion into strips, slice the ginger, and cut the scallions, cilantro stems, and garlic leaves into approximately 2 cm sections. Clean the young chicken and set it aside.
Step 2
Boil the Chicken: In a pot, add half a pot of water and bring it to a boil. Add the chicken, scallion sections, and ginger slices. Cook until the chicken is about 80% cooked, then remove and drain. Cut the chicken into approximately 4 cm strips.
Step 3
Sauté the Aromatics: In a pan, heat some oil and add the ginger slices and Sichuan peppercorns, sautéing until fragrant.
Step 4
Stir-Fry the Chicken and Season: Add the cut chicken pieces to the pan, sprinkle with half a spoon of salt, and stir-fry until the chicken changes color. Then, add a splash of rice vinegar and continue to stir-fry. Follow with a small amount of cooking wine for seasoning.
Step 5
Add Onions and Dried Chili Peppers: Toss in the onion and stir-fry until softened. Add dried chili peppers to taste and continue stir-frying.
Step 6
Simmer and Reduce: Add a small amount of water, cover the pot, and simmer on high heat for about 2 minutes. Then, add the cilantro stems, scallion sections, and a drizzle of sesame oil, stir-frying until the sauce thickens and becomes rich.
Step 7
Plate and Serve: Transfer the stir-fried Dong'an chicken to a serving plate and enjoy!