• 12 oz. boneless chicken breasts, with or without skin (optional)
  • 3 cloves garlic
  • equivalent amount ginger
  • 5 spring onions, white part only
  • handful dried chiles, (about 10)
  • 2 tbsps cooking oil
  • 1 tsp whole sichuan pepper
  • 3 oz. roasted peanuts
  • Marinade
    • ½ tsp salt
    • 2 tsps light soy sauce
    • 1 tsp shaoxing wine
    • 1-½ tsps potato starch
  • Sauce
    • 1 tbsp sugar
    • ¾ tsp potato starch
    • 1 tsp dark soy sauce
    • 1 tsp light soy sauce
    • 1 tbsp Chinkiang vinegar
    • 1 tsp sesame oil
    • 1 tbsp chicken stock, or water


1. Cut the chicken as evenly as possible into 1/2 inch strips, then cut these into small cubes. Place in a small bowl. Add the marinade ingredients together with 1 tbsp water, mix well and set aside while you prepare the other ingredients.
2. Peel and thinly slice the garlic and ginger and chop the spring onions into chunks as long as their diameter (to match the chicken cubes). Snip the chiles in half or into sections. Discarded their seeds as far as possible. Combine the sauce ingredients in a small bowl.
3. Heat a seasoned wok over a high flame. Add the oil with he chiles and Sichuan pepper and stir-fry briefly until the chiles are darkening but not burned (remove the wok from the heat if necessary to prevent overheating).
4. Quickly add the chicken and stir-fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the ginger, garlic, and spring onions and continue to stir-fry until they are fragrant and the meat just cooked through (test one of the larger pieces to make sure).
5. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in and serve.




Fuchsia Dunlop


2 servings




Asian : East Asian : Szechuan