Dong'an chicken Dong'an chicken 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. 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
Euneo-juk scallions, minced garlic, and grated ginger), followed by "sujebi" (teared wheat flour dough) and vegetables such as chili peppers, "kkaennip" (perilla leaves), waterdropwort, and crown daisy greens. In South Gyeongsang Province, boned sweetfish is stir-fried in sesame oil. Finely diced onions and carrots are then added to the rice and stock. The porridge is seasoned with salt to finish. Euneo-juk Euneo-juk () or sweetfish porridge is a type of "juk" (porridge), made with sweetfish and rice. Preparation of the soup usually involves boiling sweetfish to make stock, deboning the boiled fish for inclusion in the porridge, and boiling soaked rice