Tung-An Chicken

Name: Tung-An Chicken (東安子雞)
Yield: Serves 2 as a main course, 3–5 as part of a multicourse meal.
Cuisine: Hunanese
Ingredients: 1 teaspoon Szechwan brown peppercorns, twigs removed; 2 thin or 1 hefty whole scallion(s), cut into 2½-inch lengths; 1 tablespoon finely julienned fresh ginger threads, cut hair-thin; 4 medium or 2 large Chinese dried black mushrooms; 2½–3 tablespoons corn or peanut oil; 1 tablespoon Chinese rice wine or quality, dry sherry; ¼ teaspoon dried red chili flakes; 2 tablespoons thin (regular) soy sauce; ½ cup rich, unsalted chicken stock; 1½ teaspoons unseasoned Chinese rice vinegar or Japanese rice vinegar; 1 teaspoon cornstarch dissolved in 1 tablespoon cold chicken stock; 1½ teaspoons sugar; 1 teaspoon coarse kosher salt; 2 nickel-size slices fresh ginger; 1 thin whole scallion, cut into 3-inch lengths; 1½ pounds fresh and tender chicken breasts, with skin on and bonein; ½ teaspoon Chinese or Japanese sesame oil

東安子雞

Preparation info

Serves
2
as a main course .

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

Tung-An is a county in Hunan, and this dish has all the beauty of refined Hunanese cuisine: It is pungent yet subtle, complexly flavored without masking the primary good taste of chicken. It is an easy dish to turn out, perfect for the beginning cook, and a paradise for the lover of pungent, saucy stir-frys.

The original version calls for a whole young chicken and fresh red chili threads. I find whole breasts and dried red chili flakes far easier to use, and I

Ingredients

Asia
China
Taipei
Dinner
Main course
Hunan

Ingredients

Method