Ingredients:
(4 pers. as a part of a multicourse meal):
500g Chicken legs, cut into small pieces with/without bones
Marinade:
1 tablespoon soy sauce
1/2 tablespoon Shaoxing wine
1 teaspoon salt
1 teaspoon grated ginger + liquid
1 tablespoon potato starch coat the chicken before flying
2 cloves of garlic, thinly sliced
10-30g or even more dried chilies, slices
Sichuan Pepper, depending on your taste, usually 1/4 to 1/3 of chilies
2 bay leaves
1 whole leek, cut into 2cm pieces
3 large green Chili, cut into large pieces
Onion
50g raw peanut
1 tablespoon roasted white sesame seeds
Oil for frying
Spring onion/coriander/celery leaves for garnish.
Instructions:
Cut the chicken legs into small pieces. Marinate the chicken with the soy sauce, Shaoxing wine, salt, potato starch and grated ginger for 10 minutes.
Heat the oil in a wok. Fry the marinated meat until almost golden color.
Strain the oil and put the chicken aside.
In the same wok, put 2 tablespoon of oil, and fry the sliced garlic, Sichuan peppers, onion, bay leaves, dried chilies, peanut, leek and green chili.
Put back the chicken into the wok, add the sesame seeds, and finish with spring onion, coriander and celery leaves.