Dong'An Chicken

Here's another recipe out the the Revolutionary Chinese Cookbook, which focuses exclusively on Hunan provincial food. I had my doubts about it coming out of the wok. But once I got it into the bowl and the flavors started working together, it really became a sublime success. The spice picks up some as you work your way down to the bottom of the bowl. Be careful to not overcook the chicken. Put this over white rice.

2.5 liters water
1.25 kg chicken, free range
50 g ginger, fresh, unpeeled
3 scallion
1 red chili
3 dried chilies, optional
2 tablespoons Shaoxing wine
2 tablespoons rice vinegar
½ teaspoon Sichuan peppercorns
salt
¾ teaspoon corn flour, mixed with 2 tsp cold water
1 teaspoon sesame oil
4 tablespoons groundnut oil

Bring the water to a boil in a large saucepan over a high flame. Add the chicken and return the liquid to the boil, skimming the surface as necessary to remove impurities. Crush half of the ginger and one spring onion with the side of a cleaver (or heavy object) then add to the pan with the chicken. Reduce the heat and poach the chicken for 10 minutes. Remove the chicken from the cooking liquid and allow it to cool; reserve the cooking liquid. The chicken should be about three-quarters cooked.

When the chicken is cool enough to handle, remove the flesh from the carcass and cut as far as possible into bite-sized strips, along the grain of the meat. (Do not discard the skin!) The bones and scrappy pieces of meat can be returned to the cooking liquid and made into stock.

Cut the fresh chili in half lengthwise and discard the seeds and pithy part, then cut into very fine slivers about 1 1/2 inches long. Peel the remaining ginger and cut it into slices then slivers similar to the chili. Cut the green parts of the remaining 2 spring onions into slivers of similar length. Set aside.

Heat the wok over a high flame until smoke rises, then add the groundnut oil and swirl around. When the oil is warming up but before it is smoking hot, add the fresh chilies and ginger, along with the dried chilies and Sichuan pepper and stir-fry until fragrant, taking care that the seasonings do not color or burn.

Add the chicken and continue to stir-fry. Splash the Shaoxing wine around the edges of the chicken. Add the vinegar and salt to taste. Add up to 100ml of the cooking liquid (if the chicken is very juicy no additional liquid will be necessary), bring to the boil and then turn the heat down a little and simmer briefly to allow the flavors to penetrate the chicken, spooning over the liquid.

Add the cornflour mixture to the liquid and stir as the sauce thickens. Throw in the spring onion greens and stir a few times. Remove from the heat and stir in the sesame oil. Serve.