Dong'an chicken is a Chinese cuisine cold parboiled chicken dish from Hunan cuisine, flavoured with chili peppers, ground sichuan peppercorns, white rice vinegar, scallions and ginger. It is named after Dong'an County. It is one of the signature dishes of Hunan chefs.
History
Dongan Chicken is a classic Hunan dish. Its cooking method originated from Dong'an County, Hunan Province. According to legend, as early as the first year of Tang Xuanzong, Dong'an people began to make vinegar chicken. The vinegar chicken was renamed Dong'an Chicken in two ways: One said that because of the Xiang military commander in the late Qing Dynasty, Dong Baoan Shi Baotian often named the dish as a dinner party; another said that after the victory of the Northern Expedition, the Eighth Army of the National Revolutionary Army The military commander, Tang Shengzhi, hosted a banquet in Nanjing. The meal was accompanied by a dish of vinegar and chicken. The guest praised the guests. The guests asked about the name of the dish. Tang Shengzhi felt that the original name was indecent and he had a move. He said that he was Dong'an chicken in his hometown.
