Dong 'an Chicken is one of the traditional famous dishes in Hunan, enjoying a high reputation. Beautiful appearance, bright color, rich nutrition, fragrant, sweet, sour, spicy, tender and crisp.

Dong 'an Chicken is named after its cooking method originated in Dong 'an County. According to related recipes, Dongan people began to make Dongan chicken as early as the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, and it was later introduced to Southeast Asia and North America, with a history of 1200 years.

The production method of Dongan chicken: the main raw material is a hen weighing 1.5 kg to 2 kg, with 22 ounces of cooked lard, 5 ounces of sesame oil, 2 ounces of pepper, 2 ounces of dried red pepper, 5 ounces of yellow vinegar 1 ounce, 5 ounces of Shaoxing wine, 5 ounces of wet starch, 5 ounces of fresh onion, 5 ounces of ginger and 6 ounces of refined salt.

After killing the chicken, depilating and cleaning, tear off the epidermis from the side of the food bag, take out the food bag, cut off the internal organs from the anus, put it in a casserole soup pot, cook it until it is 70% cooked, take it out, cool it and cut it into pieces with a length of 1.2 inch and a width of 3 minutes.

Cut ginger and red pepper into fine powder, and mash pepper seeds.

When everything is ready, put the wok on the fire, pour lard and cook until it is 80% cooked, and add chicken pieces, shredded ginger, dried pepper and so on. Stir-fry for a few times, then add vinegar, wine, salt and pepper, stew the broth for four times until the oil sweats, then put down the onion slices and thicken them, shake the pot a few times and pour in sesame oil.