Dong'an Chicken (Hunan Hot and Sour Chicken)
Poached chicken tossed in a sharp, peppery vinegar and chilli sauce with plenty of ginger.
- Time35 min
- LevelEasy
- Costabout £2.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chicken in a pan with the water and the 3 slices of ginger. Bring to the boil, then simmer gently for 12 minutes until cooked through.
12 min - 2
Lift the chicken out and cool for 5 minutes. Shred or slice it into bite size strips. Keep 100 ml of the cooking liquid.
- 3
Mix the cornflour into the vinegar, tamari, sherry, sugar and the reserved cooking liquid.
- 4
Heat the vegetable oil in a wok over a high heat. Fry the ginger matchsticks, chillies, garlic and black pepper for 1 minute until fragrant.
- 5
Add the chicken and stir for 1 minute, then pour in the sauce. Bubble for 2 minutes until glossy and slightly thickened.
2 min - 6
Take off the heat, stir in the sesame oil and spring onions, and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.