Dong'an Chicken
东安子鸡 · Dōng'ān Zǐ Jī
🌶
📍 Common
Dong'an Chicken is one of Hunan's most famous dishes, named after Dong'an County. A young chicken is gently poached, deboned, and shredded by hand. It's then stir-fried with dried chili peppers, Sichuan peppercorns, ginger, and garlic, and finished with a generous splash of Zhenjiang black vinegar. The vinegar gives the dish its signature sour kick, balanced by the heat from chilies and the numbing sensation of Sichuan pepper. It's served cold or at room temperature as a banquet appetizer.
📖 History
This dish dates back to the late Qing Dynasty (circa 1870s), invented by a chef in Dong'an County. It's named one of China's top ten classic dishes.
🍝 Where to eat it:
Hunan provincial government guesthouses and upscale Xiang restaurants in Changsha. Also available at many traditional restaurants.
Hunan provincial government guesthouses and upscale Xiang restaurants in Changsha. Also available at many traditional restaurants.