Dong'an Chicken

Dong'an Chicken (Simplified Chinese: 东安鸡; Traditional Chinese: 東安雞; Pinyin: Dōng'ān jī) is a Hunan (Xiang) classic from Dong'an County: chopped chicken quickly cooked with dried chili, vinegar, and aromatics for a bright hot-sour profile.

Characteristics

Heat from chili meets sharp vinegar sourness; chicken is tender from brief cooking after initial boil or poach in many versions. Color is typically red-orange from chili oil.

Ingredients (overview)

Chicken, dried chili, vinegar, ginger, scallion, Sichuan pepper optional, oil. Technique emphasizes hot-sour balance typical of Hunan Food.

History and culture

Named for Dong'an in Hunan and treated as a provincial calling card on Hunan Food, alongside chili-forward plates such as Steamed Fish Head with Chop Bell Pepper and Mao's Red-Braised Pork.

Serving and variations

Shared main with rice. See Hunan Food and Mao's Red-Braised Pork.

See also

• Hunan Food
• Mao's Red-Braised Pork
• Steamed Fish Head with Chop Bell Pepper
• Saliva Chicken
• List of dishes (A-Z)