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Dong'an Chicken


Total Time: 50 min (Prep 30 min; Cook 20 min)

Yield: 8 servings




4 quarts water

1 (3 pound) whole chicken

2 3/4 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

1/2 cup lard

4 teaspoons Shaoxing cooking wine

1/4 cup rice vinegar

salt to taste

1 tablespoon cornstarch

1/4 cup cold water

5 green onions, green parts cut into even slivers

2 teaspoons sesame oil



Dong'an Chicken


1.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.


2.Remove skin from cooled chicken and cut meat from the bones. Cut meat into bite-sized pieces and set aside. Discard skin and bones.


3.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.


4.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.


5.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.


6.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.