Tung An Chicken

by Henry Chung (from Henry Chung's Hunan Style Chinese Cookbook)


Boil the chicken in a pot with water to cover over high heat for 3--4 minutes, then reduce heat and simmer for another 25--30 minutes. Remove chicken and let it cool, then cut it into bite-sized pieces and set aside. Reserve the stock.

Pour boiling water over dried tree ears and allow to stand for 15 minutes.

Slice ginger into thin pieces.

Cut into 1.5" pieces.

Drain the tree ears and mince them into tiny pieces, discarding any impurities, like small pieces of wood, that remain.


Heat a wok over highest heat for 1 minute; then add oil. As soon as the oil is smoking hot, add the tree ears, ginger, and black beans; stir-fry vigorously for 1 minute.

Add the chicken, wine, soy sauce, and salt; stir-fry one more minute.

Add the chicken broth; simmer for 1 more minute.

Add the scallions and liquid cornstarch; stir only until thoroughly blended. Serve hot.