When we recorded this episode, it was Chinese new year. And we love Dong'an chicken, partly because it's so comforting in the chilly months where we live in rural New England.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors with dozens of cookbooks from several New York publishers under our belts. We're both culturally a long way from Chinese cooking but we do know a thing or two about Dong'an chicken, if only because we make it so much.

Chicken is first poached in an aromatic broth, then cut into smaller pieces. Those pieces are then stir-fried with ginger, chilies, vinegar, and little of the braising liquid. Finally, scallions and toasted sesame oil are used to top it all off.

Listen in and learn to make this authentic Chinese dish and celebrate Chinese new year anytime of the year!