Dongan is a county in Hunan province. Dongan chicken is one of the most traditional and regional dish there. Restraints there now use boneless chicken but I still prefer chicken with bones to get a sense of more engagement. LOL
boil the chicken for 3 minutes, drain and chop into chunky pieces.
Other ingredients are pretty simple: chili, ginger both sliced thin, dried chili power and Sichuan pepper powder, vinegar and salt. That’s it.
Stir fry time is less than 2 minutes. The original recipe uses a tiny bit of starch water at the end to increase the sticky/creamy taste, which I personally don’t like. So I skipped that bit.
The taste is so so satisfying that I have to eat a lot of rice.
Give it a go guys.

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