Ingredients
1 lb chicken drumstick/thigh - deboned and cut into bite-sized pcs
6 dried chilli
3 tbsp szechuan peppercorns
3 garlic cloves - minced
4 shallots - sliced
1 tsp minced ginger
1 tbsp cornstarch
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp cooking oil
1 tsp oyster sauce
1 tsp soy sauce
1 tsp huatiao wine
salt and pepper to taste
2 tsp cornstarch
Method
- Marinate the chicken meat for 1 hour or more.
- Add oil and szechuan peppercorns to the wok. Fry the peppercorns under medium low heat until it is aromatic. Use a slot spoon to remove the peppercorns, leaving the oil in the wok.
- Add dried chilli, shallots, ginger and garlic and saute until aromatic. Add chicken to the wok and stir fry under high heat for a few minutes.
- Drizzle dark soy sauce, oyster sauce and sesame oil and toss to mix well.
- Serve hot with rice.