Ingredients:
(2 pers. as a main dish with rice or 4 pers. as part of a multicourse meal)
250g chicken breast
1/4 salt
1 tsp Chinese rice wine or sherry
1 tbsp. cornstarch
2 tbsp. vegetable oil
1/4 tsp or more Sichuan peppercorn, crushed
1 clove Garlic
1 inch (2.5 cm) fresh ginger
5 dried large red chilies, or 10.15 finger-length chilies, deseeded and cut into 5cm pieces
3 tbsp. roasted peanuts
1-2 green onion (scallion), trimmed and cut into 5cm length
1/2 yellow onion, cut into large pieces, (optional)
Seasoning
1 1/2 tbsp. soy sauce
1/2 tsp dark soy Sauce
1 tsp Chinese black vinegar
1/2 tsp Chinese rice wine (Shaoxing wine) or sherry
1 tsp sugar
3 dashes pepper
1 tsp cornstarch + 2 tbsp. water
Instructions:
Marinate the chicken with salt, rice wine and cornstarch for 10 minutes.
Mix all the ingredients for the sauce in a small bowl and set aside.
Heat 1/2 tablespoon of the oil in a wok over high heat and stir-fry the marinated chicken pieces until they are HALF-cooked. Take them out and set aside.
Heat the remaining oil and Sichuan peppercorn in the work over high heat. Add the garlic and ginger, stir quickly and add the dried red chilies till aroma comes up.
Return the chicken into the work. Add the sauce and stir-fried until the meat is coated with the sauce.
Stir in the roasted peanuts, onion, and green onion and then combine them thoroughly.
Serve with steamed rice.