Dong an

Ingredients 2 pieces boneless chicken thighs 3 spring onions 10g gingers 3 chilies Oil ¼ teaspoon salt ¼ teaspoon Sichuan peppercorn 1 tablespoon vinegar 1 teaspoon sesame oil 1 cup water Potato lớn starch


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Serves: 4

Methods:

Prepare sauce with salternative text, Sichuan peppercorn, vinegar & sesame oil; blover potato starch to water.Cut boneless chicken thigh inkhổng lồ strips; wash và cut spring onion into strips; shred ginger & chilies & mix aside.In a wok, pour 2 cup oil and then heat over with medium high heat, add chicken và fry to medium, take out chicken và set aside. Using the remaining oil in the wok và then heat over medium high heat, add spring onion, ginger, & chilies, stir well before turning khổng lồ low heat, và then stir along with chicken and sauce from step 1. Cook until the sauce is drying, thicken the sauce with potato lớn starch water, garnish with sesame oil to serve sầu.

Origin:

Dong An chicken is one of the signature dishes of Hunan province, China. It was believed that during Kaiyuan Era of Tang dynasty, there were few businessmen visited to a small restaurant, the restaurant owner cooked them a dish with backyard chicken, ginger, spring onion, và some vinegar because other ingredients were finished. Out of surprise that the sour and spicy flavor match very well with chicken and it became a famous Hunan dish since then.


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