Cuisine
Time
25 mins mins
Servings
2 people people
MARINADE
6 slices ginger
1 stalk spring onion cut in sections
1 teaspoon light soy sauce
1 teaspoon Shaoxing rice wine
1 tsp sesame oil
1/4 teaspoon sugar
1 pinch ground white pepper
Pinch of cornstarch
FOR STIR FRY
50 ml cooking oil
30 g dried chillies or to taste
1 teaspoon whole Sichuan peppercorn
8 slices ginger
4 cloves garlic sliced
1 tsp dark soy sauce
1 teaspoon light soy sauce
1 pinch sugar
1 teaspoon Shaoxing rice wine
1 teaspoon toasted sesame seeds
1 stalk spring onion finely chopped
Fresh chillis finely chopped
Cut the chicken into bite-size cubes and prepare your marinade ingredients by chopping thick slices of the spring onion and ginger. Prepare your Wok Clock: on one side place the garlic (big chunks so it doesn't burn too quickly) and thick slices of ginger. On the other side of the Wok Clock place your garnish: thin sliced spring onion and finely sliced chilli. Place the dried whole chillis at 12-o-clock and the crushed Sichuan peppercorns at 6-o-clock.
Mix the chicken with all the marinade ingredients and leave to marinate for 20 minutes (or longer if you wish). Remember to move the ginger and spring onion before frying.
