INGREDIENTS:
FOR THE MARINADE:
• 6 chicken thighs, chopped into bite size pieces
• 3 tsp corn starch
• 2 slices ginger
• 1 spring onion, finely chopped
• 1 tbsp Shaoxing rice wine
• 1 tbsp light soy sauce
• 1 tsp white pepper
FOR THE STIR FRY:
• 2 tbsp szechuan peppercorns
• 1 green pepper, de-seeded and sliced
• 1 yellow pepper, de-seeded and sliced
• 12 dried red chillis
• 4 slices ginger
• 1 tsp brown sugar
• 5 tbsp vegetable oil
DIRECTIONS:
1. Put the chicken and all the marinade ingredients into a bowl and marinade for 30 minutes.
2. Heat 4 tbsp vegetable oil into wok until smoking hot. Add the marinaded chicken into the pan and stir fry until browned. Transfer to a plate
3. Add the remaining vegetable oil and fry the szechuan peppercorns and dried chillis until fragrant, around 2 minutes.
4. Add the ginger and fry for a further minute.
5. Add the chicken back into the pan and mix together well. Add the rice wine and the sugar.
6. Garnish with the chopped spring onion and serve.
