Chinese Dong'an Chicken

    50 min

    This is a classic Hunan chicken dish, which is simple and delicious. A parboiled chicken is chopped up, then stir-fried with chillies, ginger, Sichuan peppercorns and vinegar.

    1 person made this

    Serves: 2 - 3

    • 1 (750g) whole young chicken
    • 1 tablespoon cornflour, dissolved in 1 tablespoon cold water, divided
    • 6 tablespoons groundnut oil
    • 25g fresh ginger, grated
    • 10g dried chillies, finely chopped
    • 3 tablespoons vinegar
    • 1 1/2 tablespoons rice wine
    • salt to taste
    • 20 Sichuan peppercorns, crushed
    • 100ml chicken stock
    • 2-3 spring onions, finely chopped
    • 1/8 teaspoon monosodium glutamate (MSG)
    • 2 teaspoons sesame oil

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Boil the chicken over high heat for at least 20 minutes or until the juices run clear. Remove from the water, set aside to cool. Save 100ml chicken stock.
    2. Once cool, debone the chicken and cut into 4cm x 1cm strips. Mix the chicken with half of the cornflour slurry.
    3. Heat the oil in a wok over high heat. Stir-fry the chicken, ginger and dried chillies for a few minutes or until fragrant.
    4. Add the vinegar, rice wine, salt, crushed peppercorns and chicken stock. Bring to the boil, then simmer for 3 minutes.
    5. Continue to cook until the mixture is almost dry. Add the spring onions, MSG and remaining cornflour slurry; stir well. Cook over high heat until the sauce is thick.
    6. Sprinkle with sesame oil and serve.


    If your local supermarket doesn't stock Sichuan peppercorns, monosodium glutamate or rice wine, you can find them in Chinese/Oriental speciality shops or online.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)