Dong An Chicken Recipe
Ingredients :
1 4 3 2 slices 2 1/2 teaspoon 3 tablespoons 2 teaspoons 1 1/2 tablespoons 1 tablespoon 1 tablespoon 1 tablespoon 1 teaspoon	Young spring chicken Dried red chilies Chinese dried mushroom, soaked Ginger root, peeled Spring onions (scallions) Szechwan peppercorns Cooking oil Salt Vinegar Soy sauce Kao Liang spirit or Chinese white wine Cornflour Sesame seed oil
Method : Plunge the chicken into a pot of boiling water for 10 minutes. Rinse it in cold water and leave it to cool. Take the meat off the bone and cut it into 2.5 X 1 cm strips. Cut the mushrooms, dried red chilies, ginger root and onions into shreds and crush the peppercorns. Warm up the oil, first put in the chilies, ginger root, onions and pepper. Then add the chicken and mushrooms, stir for a few seconds. Now add salt, soy sauce, vinegar and spirit. When the juice starts to bubble, add the cornflour mixed with a little water. Add the sesame seed oil just before serving. Note : You may think that this is a Szechwan dish, but there is a subtle difference. This dish was originated from Dong' An, a small town in Hunan, China.