Chinese Dong'an Chicken recipe
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Ingredients
- 1 (2 pound) whole chicken 1 tablespoon cornstarch 1 tablespoon cold water 6 tablespoons peanut oil 1 ½ tablespoons grated fresh ginger 2 teaspoons finely chopped dried chile peppers 3 tablespoons vinegar 1 ½ tablespoons rice wine 20 Szechuan peppercorns, crushed salt to taste 2 spring onions, chopped, or more to taste ⅛ teaspoon monosodium glutamate (MSG) 2 teaspoons sesame oil
Nutrition Info
- 696.8 caloriescarbohydrate: 6.5 gcholesterol: 80.3 mgfat: 65 gfiber: 1.7 gprotein: 20.2 gsaturatedFat: 15.7 gservingSize: -sodium: 130.1 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Chinese Dong'an Chicken
Directions
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Place chicken in a stockpot with water to cover, bring to a boil and cook until juices run clear, at least 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken, set aside to cool. Reserve 1/2 cup of the cooking liquid.
Remove chicken meat from bone, cut meat into 1/2-inch by 2-inch strips. Mix cornstarch and cold water together in a small bowl. Toss meat in 1/2 of the cornstarch mixture.
Heat peanut oil in a wok or large skillet over high heat. Add chicken mixture, ginger, and chiles, cook and stir until fragrant, 2 to 3 minutes. Add reserved cooking liquid, vinegar, rice wine, peppercorns, and salt. Return to boil, cook and stir until mixture is almost dry, about 3 minutes. Stir in spring onions, monosodium glutamate, and remaining cornstarch mixture, cook until sauce is thickened, 2 to 3 minutes more. Drizzle with sesame oil.