1. Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour. 2. Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper. 3. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. 4. Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds. 5. Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt. ---------------------------------------------------------------------------
Nutrition
Ingredients
