Ingredients

The following ingredients have 4 Servings
  • 500 g (1 lb 2 oz) chicken tenderloins, cut into thin strips
  • ¼ teaspoon five-spice powder
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon light soy sauce
  • 1 tablespoon chilli bean paste (toban djan)
  • 2 teaspoons Chinese black vinegar
  • 2 teaspoons dark soy sauce
  • 3 tablespoons chicken stock
  • 3 tablespoons peanut oil
  • 1 small red onion, halved and thinly sliced lengthways (not into rings)
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated fresh ginger
  • ½ teaspoon Sichuan peppercorns, crushed
  • 4 long dried red chillies, cut in half lengthways

Instruction

  • <p><strong>1.</strong> Put the chicken in a nonmetallic bowl and sprinkle the five-spice powder over the top. Add the rice wine and light soy sauce, turn the chicken until well coated, then cover and marinate in the refrigerator for 1 hour.</p> <p><strong>2.</strong> Combine the chilli bean paste, vinegar, dark soy sauce and stock in a small jug.</p> <p><strong>3.</strong> Heat a wok until very hot, add 1 tablespoon of the oil and swirl to coat. Stir-Fry the chicken in batches for 3 minutes, or until browned. Remove each batch and keep warm. Add another tablespoon of the oil, stir-fry the onion for 2 minutes, then remove and set aside with the chicken. Heat the remaining oil in the wok, add the garlic, ginger and peppercorns and stir-fry for 30 seconds, or until fragrant. Add the chilli and stir-fry for 15 seconds, or until it starts to change colour and darken.</p> <p><strong>4.</strong> Return the chicken and onion to the wok, add the sauce and toss for 3 minutes, or until completely cooked through and the sauce has thickened to coat the chicken. Serve immediately with rice.</p>