Tung-An Chicken


Preparation info
  • Serves


    as a main course .
    • Difficulty


Appears in

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