dong'an chicken

Ingredients

• Servings: 8
• 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
• 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

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• 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.
• remove skin from cooled chicken and cut meat from the bones. cut meat into bite-sized pieces and set aside. discard skin and bones.
• 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.
• 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 around the edges of the chicken. pour in vinegar and season with salt.
• 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.
• 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.