Dong'an Chicken (Hunan-Style Vinegar Chicken)
Dong'an Chicken originates from Hunan Province, China. Tender chicken pieces are blanched and then cooked with aromatic dried red chilies, Sichuan peppercorns, a hint of white vinegar, and Cooking wine. Finally, a cornstarch slurry is used to thicken the sauce, resulting in a dish that is both flavorful and aromatic. Whether you're seeking a new taste experience or love culinary adventures, Dong'an Chicken promises a delightful journey for your taste buds!
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Dong'an Chicken is a classic Hunan dish renowned for its tangy and spicy flavors, as well as its unique cooking method. When making Dong'an Chicken at home, here are a few key points to keep in mind:
1.Ingredients:
Chicken: Opt for organic or hormone-free chicken for tender texture. If whole chicken isn't available, chicken thighs or breast can be used.
Spices: Purchase necessary spices like Sichuan peppercorns, dried red chilies, Cooking wine (substitute with dry sherry if needed), and soy sauce from Asian markets or online. If Sichuan peppercorns are unavailable, you can omit them, but it will alter the flavor slightly.
Fresh Vegetables: Onions, scallions, ginger, and garlic can be found in regular supermarkets. Scallions can substitute for green garlic leaf if necessary.
2.Cooking Equipment:
Wok: Ideally, use a traditional wok. Alternatively, a deep skillet can work.
Cutting Tools: Use sharp knives and a cutting board for easier preparation of chicken and vegetables.
3.Seasoning Tips:
Spiciness: Adjust the amount of dried red chilies and Sichuan peppercorns based on your spice tolerance. Fry the peppercorns and chilies carefully to release flavor without burning, avoiding bitterness.
Acidity: Adjust vinegar to taste. Reduce vinegar slightly if you prefer a milder sour taste.
Layering Flavors: Add ingredients in stages to build complexity. Start with Cooking wine to remove any raw meat smell, then add light soy sauce for depth, and vinegar for acidity towards the end.
4.Cooking Techniques:
Heat Control: Use medium-high heat to quickly stir-fry chicken for a tender texture. After adding spices, simmer over medium-low heat to allow flavors to meld, avoiding overcooking which affects texture.
Blanching: Briefly blanching the chicken removes impurities without compromising tenderness. Avoid excessive blanching to maintain chicken's juiciness.
5.Thickening Sauce:
Cornstarch Ratio: Use 1 tablespoon of cornstarch mixed with 2 tablespoons of water for optimal sauce consistency. This ensures the sauce isn't too thick or too thin, preserving the flavors of other ingredients.
Adding Cornstarch: Slowly add the cornstarch mixture to the pan while stirring continuously to prevent clumping, ensuring an even sauce.
This dish offers tender chicken, balanced spiciness, and a hint of tanginess, making it an excellent choice for those eager to explore new flavors. I'm confident you'll love it! If you're interested, try making it using the detailed recipe I've shared. Enjoy this delicious culinary adventure!
INGREDIENTS
MAIN INGREDIENTS
- 1.1 lb (500g) chicken (half a chicken)
ACCESSORIES
- 1.8 oz (50g) onion, sliced
- 1 small piece of ginger, sliced
- 3 scallions (white part only), cut into sections
- 1 green garlic leaf, cut into sections
- 1 large scallion, cut into sections
- 1 small piece of ginger, smashed
- 10 dried red chili peppers
- 1 teaspoon Sichuan peppercorns
SEASONINGS
- 1 tablespoon cooking wine
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 teaspoon salt
- Vegetable oil (as needed)
- Water (as needed)
- Cornstarch slurry (cornstarch mixed with water)
DIRECTIONS
STEP 1
Preparation:
Slice 1.8 oz of onion.
Slice 1 small piece of ginger.
Cut 3 scallions (white part only) into sections.
Cut 1 green garlic leaf into sections.
Cut 1 large scallion into sections.
Smash 1 small piece of ginger.
STEP 2
Boil Chicken:
Fill a pot halfway with water. Add the large scallion sections and smashed ginger.
Add half a chicken (1.1 lb) to the pot.
Bring to a boil, then reduce to low heat and simmer for 6 minutes. Remove the chicken and let it cool slightly. Cut into 1.5-inch wide pieces.
STEP 3
Stir-fry Aromatics:
In a pan, heat some vegetable oil (about 2 tablespoons). Add the sliced ginger and scallion sections (white part). Stir-fry until fragrant.
Add 10 dried red chili peppers and 1 teaspoon Sichuan peppercorns. Stir-fry until aromatic.
Add the chicken pieces and stir-fry until evenly coated.
STEP 4
Season Chicken:
Add 1 tablespoon of cooking wine and 1 tablespoon of soy sauce. Stir-fry for a few seconds.
Add 1 tablespoon of white vinegar and stir-fry for another few seconds.
STEP 5
Simmer Chicken:
Add enough water to cover the chicken. Add 1 teaspoon of salt and stir well. Then bring to a boil.
STEP 6
Add Vegetables and Thicken Sauce:
Add the sliced onion and green garlic leaf sections. Stir-fry until evenly mixed.
Add cornstarch slurry to the pan and stir to thicken the sauce.
Tip:
Mix 1 tablespoon of cornstarch with 2 tablespoons of water ahead of time for an easy thickening agent when needed.
STEP 7
Finish and Serve:
Once the sauce has thickened, transfer the chicken and vegetables to a serving plate.
Recipe analyzer
- Recipes: Dong'an Chicken (Hunan-Style Vinegar Chicken)
- Main Ingredients:9
- Servings per recipe:1
- Servings size:1.1 kg
-
Energy (calories)：785 kcal
-
Protein：111.47 g
-
Fat：17.13 g
Why gray?
-
Carbohydrates：48.93 g
-
Protein: 58%458 kcal
-
Fat: 20%154 kcal
-
Carbohydrates: 22%176 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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