- 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 wine
- 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
- 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 wine 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.
04/01/2018
recipepes.com
Dong'an Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
