Photograph of the finished Dong'an chicken

China · Gà xào giấm gừng sợi Đông An

Dong'an chicken

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 2.6 lb
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅔ cup
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 12
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.4 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Cornstarch Cornstarch 1.1 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ¼ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Chicken broth Chicken broth 2 cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.
Start cooking