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Name: Tung-An Chicken Pt 2
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: See part 1

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INGREDIENTS

See part 1

Servings

INSTRUCTIONS

it promptly with the slotted spoon to the heated serving dish. Move quickly, lest the chicken overcook in the liquid. Add the vinegar to the simmering sauce, stir, then taste for a good balance of sharp & sweet. True to Hunan taste, it should be on the sharp side. Lower the heat, stir the cornstarch mixture to recombine, then add it to the pan, stirring until the sauce thickens & becomes glossy, 5-10 seconds. Pour the sauce evenly over the chicken & sprinkle the sesame oil on top. Serve immediately, while pungent & aromatic. Serves 2 as a main course, 3-5 as part of a multicourse meal. Menu suggestions: Barbara Tropp loves this dish on its own for a simple supper, with silver & gold thread rolls or a bowlful of everyday chinese rice to soak up the sauce, and in season some cold-tossed asparagus w. sesame seeds to munch on between mouthfuls. To drink, try a white Burgundy, Meursault, Pouilly-Fuisse, or an oaky (as opposed to fruity) California Chardonnay. Iintroductory notes by Barbara Tropp: Tung-An is a county in Hunan, and this dish has all the beauty of refined Hunan cuisine: it is pungent yet subtle, complexly flavored without masking the primary good taste of chicken. It is an easy dish to turn out, perfect for the beginning cook, and a paradise for lovers of pungent, saucy stir-frys. The original version calls for a whole young chicken & fresh red chile threads. I find whole breasts & dreid red chile flakes far easier to use, and I make up for the visual loss by adding plush strips of black mushrooms. The breasts must be from small young chickens for the dish to be good. The chicken may be cooked a day in advance. The rest of the dish can be assembled & cooked within 30 minutes. Technique notes: Par-boiling the chicken gives it a supple texture and a strikingly clean taste. It also means that the dark sauce will slide off the chicken, leaving it a lovely ivory-white. Adding the vinegar to the sauce last keeps its zing intact. It is neither boiled off nor compromised by the flavor of the other ingredients. NOTES : MC formatted by Holly Butman Recipe by: Barbara Tropp, The Modern Art of Chinese Cooking Posted to MC-Recipe Digest V1 #773 by Holly Butman on Sep 06, 1997

NOTES

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Tung-An Chicken Pt 2

See part 1

it promptly with the slotted spoon to the heated serving dish. Move  quickly, lest the chicken overcook in the liquid. Add the vinegar to the  simmering sauce, stir, then taste for a good balance of sharp & sweet. True  to Hunan taste, it should be on the sharp side. Lower the heat, stir the  cornstarch mixture to recombine, then add it to the pan, stirring until the  sauce thickens & becomes glossy, 5-10 seconds.    Pour the sauce evenly over the chicken & sprinkle the sesame oil on top.  Serve immediately, while pungent & aromatic.    Serves 2 as a main course, 3-5 as part of a multicourse meal.    Menu suggestions: Barbara Tropp loves this dish on its own for a simple  supper, with silver & gold thread rolls or a bowlful of everyday chinese  rice to soak up the sauce, and in season some cold-tossed asparagus w.  sesame seeds to munch on between mouthfuls. To drink, try a white Burgundy,  Meursault, Pouilly-Fuisse, or an oaky (as opposed to fruity) California  Chardonnay.    Iintroductory notes by Barbara Tropp: Tung-An is a county in Hunan, and  this dish has all the beauty of refined Hunan cuisine: it is pungent yet  subtle, complexly flavored without masking the primary good taste of  chicken. It is an easy dish to turn out, perfect for the beginning cook,  and a paradise for lovers of pungent, saucy stir-frys. The original version  calls for a whole young chicken & fresh red chile threads. I find whole  breasts & dreid red chile flakes far easier to use, and I make up for the  visual loss by adding plush strips of black mushrooms. The breasts must be  from small young chickens for the dish to be good.    The chicken may be cooked a day in advance. The rest of the dish can be  assembled & cooked within 30 minutes.    Technique notes: Par-boiling the chicken gives it a supple texture and a  strikingly clean taste. It also means that the dark sauce will slide off  the chicken, leaving it a lovely ivory-white. Adding the vinegar to the  sauce last keeps its zing intact. It is neither boiled off nor compromised  by the flavor of the other ingredients.    NOTES : MC formatted by Holly Butman    Recipe by: Barbara Tropp, The Modern Art of Chinese Cooking    Posted to MC-Recipe Digest V1 #773 by Holly Butman  <butma001@acpub.duke.edu> on Sep 06, 1997

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 2 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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