Tung-An Chicken
By: Anonymous
Published: Thursday, December 3, 2009 - 3:16am

Ingredients




1 whole chicken (about 2 lbs.)
1/2 cup green onions, shredded
 cup ginger, shredded
 cup red hot peppers, shredded
1/2 tablespoon brown peppercorn
1 cup soup stock
1 tablespoon wine
2 tablespoons soy sauce
1 tablespoon brown vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 tablespoon cornstarch (to make paste)
1 tablespoon cold water (to make paste)
1 teaspoon sesame oil
5 tablespoons oil

Preparation

1 Clean the chicken and put it in a stew pot with 1 green onion and 2 slices ginger over medium fire. Cook for 20 minutes. Let stewed chicken cool, remove large bones, but meat into pieces 1 inch wide, 2 inches long. 2 Fry brown peppercorn in hot oil until it smells good, add green onion, ginger and red pepper, then add the chicken, soy sauce, wine, salt, and sugar. Finally add soup stock, stewing for 3 minutes, then stir in the vinegar. 3 Add cornstarch paste, stir until thick, splash on some sesame oil before serving.