Tung-An Chicken

Name: Tung-An Chicken (Tung an chi)
Cuisine: Chinese
Ingredients: ⅓ cup ginger (shredded); ½ cup green onions (shredded); 1 whole chicken (about 2 pounds); 1 tablespoon wine; 1 cup soup stock; ½ tablespoon brown peppercorn; ⅓ cup red hot peppers (shredded); 1 teaspoon sesame oil; 5 tablespoons oil; ½ tablespoon cornstarch (make paste); ½ tablespoon cornstarch (make paste); 1 tablespoon cold water (make paste); 1 tablespoon cold water (make paste); 2 tablespoons soy sauce; 1 tablespoon brown vinegar; 1 teaspoon salt; 1 teaspoon sugar

Tung an chi

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 whole chicken (about 2 pounds)
½ cup green onions (shredded)

Asia
Taiwan
Hupeh
Sichuan
Kweichow
Main course
Hunan
Western China

Method

Clean the chicken and put it in a stew pot with one green onion and 2 slices ginger over medium fire — cook for 20 minutes.
Let the stewed chicken cool, remove large bones, cut meat into pieces 1” wide 2” long.
Fry brown peppercorn in hot oil until it smells good, add green onion, ginger and red pepper, then add the chicken, soy sauce, wine, salt and