Chinese Hunan Chicken –Donan chicken

• Gluten free

• Meat

  • 300 g Half of a hen around

• Produce

  • 2 Garlic cloves
  • 1 inch Ginger, root
  • 2 Long green peppers, fresh
  • 1 Spring onion

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 2 tsp Soy sauce

• Baking & Spices

  • 1/2 tbsp Cornstarch
  • 2 Long red peppers, fresh
  • 3 Pepper, dried
  • 1/2 tsp Salt
  • 1 tsp Sichuan peppercorn, whole
  • 1 Some roasted sesame seeds

• Oils & Vinegars

  • 1 tsp Rice vinegar
  • 3 drops Sesame oil
  • 1 tbsp Vegetable cooking oil

• Beer, Wine & Liquor

  • 1 tbsp Cooking wine

• Liquids

  • 2 tbsp Water

Found on chinasichuanfood.com

Description

Ingredients

• Half of a hen around 300g
• 2 fresh long green peppers
• 2 fresh long red peppers
• 2 garlic cloves, sliced
• 1 inch root ginger, sliced
• 1 spring onion, white part sliced and green part chopped
• ½ tablespoon cornstarch
• 2 tablespoons water
• 3 dried pepper, cut into small sections or more as needed
• 1 teaspoon whole Sichuan peppercorn (optional) or as needed (If vegetables are added, reduce the amount please)
• 1 tablespoon vegetable cooking oil
• 2 teaspoons soy sauce
• ½ teaspoon salt or as needed (adjust according to your taste)
• 1 teaspoon rice vinegar
• 1 tablespoon cooking wine
• 1 cup of chicken broth
• Several drops of sesame oil
• Some roasted sesame seeds for decoration

Directions

• Wash the hen in running water and then rinse in boiling water for around 2 minutes.
• Transfer the chicken out and then get some fresh and clean water in a pot (just cover the chicken); bring all the content to a boiling and continue cooking for 8 minutes (the chicken should be 80% cooked).
• Transfer the chicken out, cool down and cut into small chunks. Cut fresh peppers into small pieces. Mix the cornstarch with water to make the water starch.
• Heat up cooking oil in wok; add dried red pepper sections, Sichuan peppercorns whole seeds to stir-fry for around 1 minute. And then add garlic, ginger and white part of spring onion to stir-fry until aroma.
• Add chicken chunks and pepper pieces in. Pour in cooking wine, vinegar, sugar and soy sauce. Mix well.
• Add around 1 cup of chicken stock in wok and simmer the chicken for around 3 minutes.
• Pour the water starch and several drops of sesame oil in. Mix well and garnish some chopped spring onion and roasted sesame seed before serving.
• Serve hot please!

Nutrition