Dong'an chicken (simplified Chinese: 东安鸡; traditional Chinese: 東安雞; pinyin: Dōng'ānjī) is a Chinese cold parboiled chicken dish, flavoured with chili peppers, ground Sichuan peppercorns, white rice vinegar, scallions and ginger. It is named after Dong'an County.[1]
| Simplified | 东安鸡 |
|---|---|
| Traditional | 東安雞 |
| Cuisine | Hunan cuisine |
| Dong'an chicken | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 東安雞 | ||||||||
| Simplified Chinese | 东安鸡 | ||||||||
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| Alternative Chinese name | |||||||||
| Traditional Chinese | 東安子雞 | ||||||||
| Simplified Chinese | 东安子鸡 | ||||||||
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| Guanbao chicken | |||||||||
| Traditional Chinese | 官保雞 | ||||||||
| Simplified Chinese | 官保鸡 | ||||||||
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Dong'an chicken is a traditional Hunan dish, which started in the Tang dynasty.[2] In February 1972, when then-U.S. President Richard Nixon visited China, Mao Zedong entertained Nixon with Hunan dishes such as Dong'an chicken at a banquet.[3]
It has evolved through three dynasties, named "mature vinegar chicken" in the Western Jin dynasty, "Guanbao chicken" in the late Qing dynasty, and "Dong'an chicken" in the Republic of China.[4]
References
edit- ^ Dunlop, Fuchsia (2007). Revolutionary Chinese Cookbook: Recipes from Hunan Province. W. W. Norton & Company. ISBN 9780393062229. Retrieved 4 October 2016.
- ^ "Dong'an chicken born in the Tang Dynasty". www.da.gov.cn. 2016-05-20.
- ^ "Eleven types of tongue-in-cheek cuisine in Chinese history". Ta Kung Pao. 2013-07-25.
- ^ "Official dishes with a touch of sophistication". Hunan Today. 2017-01-07.
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