Ingredients

The following ingredients have 4 Servings
  • 4 dried long red chillies, coarsely chopped
  • 1½ tbsp peanut oil
  • 3 tsp Sichuan peppercorns, coarsely crushed with a mortar and pestle
  • 1½ tbsp julienned ginger
  • 80 ml (⅓ cup) chicken stock, or water
  • 60 ml (¼ cup) Chinkiang vinegar (see note)
  • 2 tbsp Shaoxing wine
  • 2 tbsp light soy sauce
  • 1 tsp sesame oil
  • 2 spring onions, thinly sliced, plus extra to serve
  • 100 gm roasted peanuts
  • To serve: steamed long-grain rice and coriander (optional)
  • 750 gm chicken thigh fillets (about 5), cut into 1cm pieces
  • 2 tbsp Shaoxing wine
  • 1 tbsp dark soy sauce

Instruction

  • For marinated chicken, place chicken in a bowl with wine, soy sauce and a large pinch of white pepper and set aside.
  • Heat a wok over high heat until hot. Add chillies and stir-fry until toasted (1 minute), then set aside. Add oil and Sichuan peppercorns and stir-fry until fragrant (1 minute). Add ginger and marinated chicken in 2 batches and stir-fry until chicken is cooked and golden brown (3-4 minutes). Return all chicken to the pan along with stock, vinegar, Shaoxing, soy, sesame oil and spring onion and bring sauce to the boil. Add peanuts and toasted chillies, toss to combine and serve on rice scattered with extra spring onion and coriander.