Dong'an chicken

Method

1. 1 Boil the chicken for 12 minutes, then remove it, soak it in cold water, and chop it into long strips.
2. 2 Sauté plenty of shredded ginger with dried chili peppers and Sichuan peppercorns for 1 minute; the shredded ginger is the main ingredient here, not a secondary seasoning.
3. 3 Add the chicken and stir-fry over high heat for 3 minutes, then pour in the wine and chicken broth.
4. 4 Pour black vinegar along the sides of the pan and simmer for 5 minutes; adding the vinegar at the end helps retain its sharp sour flavor.
5. 5 Mix cornstarch with a little water, then pour it over the meat to coat it with sauce, and sprinkle with chopped scallions.