📝 About This Recipe
Hailing from Dong-an County, this legendary dish is a cornerstone of Hunan (Xiang) cuisine, boasting a history that dates back to the Tang Dynasty. It is celebrated for its 'Five Flavors'—sour, spicy, salty, savory, and sweet—with a signature acidity from rice vinegar that perfectly balances the heat of fresh chilies and ginger. This vibrant stir-fry results in chicken that is incredibly tender, aromatic, and refreshingly sharp, making it a favorite among those who crave bold, complex profiles.
🥗 Ingredients
Main Ingredients
- 2 lbs Whole Chicken (or large bone-in thighs) (cleaned and cut into small, bite-sized pieces)
- 3 inch piece Fresh Ginger (peeled and cut into thin matchsticks)
- 4-6 pieces Red Long Chilies (deseeded and julienned)
- 1 teaspoon Sichuan Peppercorns (whole)
- 4 stalks Scallions (white parts cut into sections, green parts for garnish)
The Poaching Liquid
- 4 cups Water (enough to submerge the chicken)
- 2 tablespoons Shaoxing Rice Wine
- 3 pieces Ginger Slices (smashed)
The Sauce and Seasoning
- 4 tablespoons Rice Vinegar (White) (adjust based on sourness preference)
- 1.5 tablespoons Light Soy Sauce
- 1 teaspoon Sugar (to balance the acidity)
- 1/2 teaspoon Salt (to taste)
- 1/2 cup Chicken Stock (reserved from poaching liquid)
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
- 3 tablespoons Peanut Oil (or any neutral high-smoke point oil)
- 1 teaspoon Toasted Sesame Oil (for finishing)
👨🍳 Instructions
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1
Place the chicken pieces in a large pot and cover with water. Add the poaching ginger slices and Shaoxing wine. Bring to a boil, then reduce heat to a simmer.
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2
Poach the chicken for about 8-10 minutes until it is 70-80% cooked through. It should still be firm and slightly underdone in the center.
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3
Remove the chicken from the pot and plunge into an ice bath to stop the cooking process. This keeps the skin snappy and the meat tender. Reserve 1/2 cup of the poaching liquid.
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4
Once cooled, drain the chicken and pat it dry with paper towels. This is crucial for a good sear in the wok.
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5
Heat a wok over high heat and add the peanut oil. Swirl to coat the sides.
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6
Add the Sichuan peppercorns to the oil. Once they become fragrant and turn slightly dark (about 30 seconds), remove them with a slotted spoon and discard, leaving the infused oil.
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7
Add the ginger matchsticks, julienned red chilies, and the white parts of the scallions to the wok. Stir-fry for 1 minute until highly aromatic.
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8
Add the chicken pieces to the wok. Increase the heat to maximum and stir-fry for 2-3 minutes until the chicken skin starts to turn slightly golden.
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9
Pour in the rice vinegar, soy sauce, and sugar. Stir rapidly to coat every piece of chicken.
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10
Add the 1/2 cup of reserved poaching liquid. Reduce heat to medium, cover the wok, and let it simmer for 3-5 minutes to allow the flavors to penetrate the meat.
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11
Remove the lid and taste the sauce. Add salt if needed. Pour in the cornstarch slurry while stirring constantly until the sauce thickens into a glossy glaze.
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12
Turn off the heat. Drizzle with sesame oil and toss in the green scallion tops. Transfer to a warm platter and serve immediately.
💡 Chef's Tips
Always use fresh ginger and cut it into matchsticks rather than mincing; the ginger is meant to be eaten along with the chicken. Do not overcook the chicken during the poaching phase, or it will become tough during the final stir-fry. The quality of the rice vinegar is paramount; use a high-quality white rice vinegar for that signature clean, sharp tang. If you prefer more heat, leave the seeds in the red chilies or add a spoonful of Hunan chopped chili paste (Duojiao). Ensure the wok is piping hot before adding the chicken to achieve the 'Wok Hei' (breath of the wok) flavor.
🍽️ Serving Suggestions
Serve with a large bowl of steamed jasmine rice to soak up the tangy, spicy sauce. Pair with a side of stir-fried bok choy or garlic spinach to balance the intensity of the chicken. A chilled glass of Riesling or a crisp Lager complements the spicy and sour notes beautifully. Include a light radish and cucumber salad as a refreshing palate cleanser between bites. For a traditional Hunan feast, serve alongside a smoky 'Mao's Braised Pork' (Hong Shao Rou).