Dong’an chicken recipe

Dong’an chicken (other name the vinegar chicken, simplified Chinese: 东安子鸡; pinyin: Dōng’ān Zi Jī) is a chinese food from the town of Dong’an in Hunan province. It is one of the signature dishes of Hunan cuisine. Hands down in Tang Dynasty, the Dong an chicken  had more than 1200 years history.

Dong’an style Chicken recipe is consisting of parboiled chicken, chili peppers, and spices , all stir-fried with vegetable oil and vinegar, and  it is unusual in that it uses chicken that has been precooked. So  be sure not to overcook the chicken during the precooking stage, or it will be tough.

Dong’an chicken recipe

Dong'an chicken recipe

Ingredients for Dong’an chicken recipe

About 4 qt. water or chicken stock
1 3/4-inch piece fresh ginger, unpeeled
3 scallions
1 fresh red chili
3 dried chilies (optional)
2 Tbsp. Shaoxing wine
2 Tbsp. clear rice vinegar
1 tsp. sesame oil
4 Tbsp. lard or peanut oil for cooking
1/2 tsp. Sichuan pepper oil or 1/2 tsp. whole Sichuan pepper
Salt to taste

1 free-range or corn-fed chicken, about 2 3/4 lbs.

As always, I recommend you find pastured chicken – your taste buds will thank you, and you’ll do both your health and the environment a favor when you choose sustainably raised poultry.

Steps to cook Dong’an chicken recipe

1, Rinse the chicken thighs and remove the skin if you prefer. Bring the water or stock to boil in a large saucepan over a high fire. Add the chicken and return the liquid to a boil, skimming the surface as necessary. Crush half the ginger and one scallion with the flat side of a cleaver or heavy object, then add to the pan with the chicken. Reduce the heat and poach the chicken for 10 minutes. Remove the chicken from the cooking liquid and allow it to cool; reserve the cooking liquid. The chicken should be about three-quarters cooked. Remove chicken to a plate until cool enough to handle, reserving the broth for another purpose.

2, Remove the flesh from the carcass and cut as far as possible into bite-size strips, along the grain of the meat.

3, Cut the fresh chili in half lengthwise and discard the seeds and pithy part, then cut into very fin slivers about 1 1/2 inches long. Peel the remaining ginger and cut it into slices and then slivers to about 1 1/2 inches long. Cut the green parts off the remaining 2 scallions into slivers of a similar length; set aside for later use.

4, Heat the wok over a high flame until smoke rises, then add the lard or peanut oil and swirl around. When the oil is warming up but before it is smoking hot, add the fresh chilies and ginger, along with the dried chilies and Sichuan pepper, if using, and stir-fry until fragrant, taking care that the seasonings do not take color or burn.

5, Add the chicken and continue to stir-fry. Splash the Shaoxing wine around the edges of the chicken. Add the vinegar, Sichuan pepper oil, if using, and salt to taste. Add up to 1/2 cup of the chicken poaching liquid (if the chicken is very juicy no additional liquid will be necessary), bring to a boil and then turn the heat down a little and simmer briefly to allow the flavors to penetrate the chicken, spooning the liquid over.

6, Add the potato flour mixture to the liquid and stir as the sauce thickens. Throw in the scallion greens and stir a few times. Remove from heat and stir in the sesame oil. Serve steamed rice immediately hot.

This yummy Dong’an chicken recipe flavors is a gift of the chinese cuisine. Enjoy it!

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2 Responses to “Dong’an chicken recipe”

  1. pooey says:

    Grammar. Off and of are not the same. There’s a big difference in cutting the green parts off the scallions and cutting the green parts OF the scallions into… (blah blah blah) ……
    I’m about to cook this recipe for a Food Technology exam, on Friday. Be proud. :)

  2. choochoo says:

    um, the potato stock wasn’t mentioned in the ingredients bit and i already sent the food order sheet to my teacher……its too late!!!! (this is the same person as above, just with no vulgar name, lol im so random) maybe ignore the above comment i cant delete it :L

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