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
Indonesian cuisine in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as "sambal kacang" (a mixture of ground chilies and fried peanuts) for "otak-otak" or "ketan". Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia. "Bumbu kacang" or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce. It should have a delicate balance of savoury, sweet, sour, and spicy flavours, acquired from various ingredients, such as fried peanuts, "gula jawa" (coconut sugar), garlic, shallots, ginger, tamarind,