This is a great dish from Fuchia Dunlop's book Revolutionary Chinese Cookbook. I will write a review of her books in a later entry but this recipe is a winner.
400 gms diced chicken thigh fillets
1 red pepper chopped finely
1 finely diced red chilli
3 spring onions finely chopped
1 tsp ground Sichuan pepper
1 tsp sesame oil
Marinade for Chicken
1tbsp Shaoxing wine
1tbsp Light soy
1/4 tbsp Dark soy
potato or corn flour 1tbsp in water
Sauce:
1tbsp Light soy
1tbsp Clear rice vinegar
3 tbsp water
1/4 tbsp potato or corn flour
marinade the chicken whilst preparing the vege
Cook chicken in a hot wok until golden and remove
Cook vege and re add chicken and sauce
Serve on white rice
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