| INGREDIENTS (serves 4): |
| For marinate: |
| 1. 400g chicken cube (breast or chicken thigh) |
| 2. 6 slices of ginger |
| 3. 1 stalk of spring onion, cut into 10cm length |
| 4. 1 teaspoon of light soy sauce |
| 5. 1/4 teaspoon of salt |
| 6. a pinch of ground white pepper |
| 7. OPTIONAL: 1 teaspoon of cooking wine (I use DOM) |
| For cooking: |
| 1. 30g dried red chillies, soaked and rinsed |
| 2. 1 teaspoon of Sichuan peppercorn |
| 3. 6 slices of ginger slice |
| 4. 4 cloves of garlic |
| 5. 1 teaspoon of light soy sauce |
| 6. a pinch of sugar |
| 7. 1 teaspoon of toasted sesame seed |
| 8. 1 stalk spring onion , chopped finely |
| 9. OPTIONAL : 1 teaspoon of cooking wine , I use DOM |
| METHODS: |
| 1. Cut the chicken into cube size, marinate with all the marinate stated overnight. |
| 2. Remove spring onion and ginger before deep frying them. |
| 3. Heat up oil and fry over medium heat until the edges of chicken is light brown. |
| 4. Then remove chicken from oil and heat up the oil until high temperature (when you see smoke coming out from the oil, it is ready). Put the chicken back into the oil and fry for one minute then remove from oil and let the oil drip. |
| 5. Pour out the oil from the wok and add one tablespoon of oil back into the wok. |
| 6. Stir fry ginger, garlic, Sichuan pepper for a minute. Add dry chillies and fry until fragrant. |
| 7. Add in the chicken pieces. At the same time, add the soy sauce, sugar and cooking wine. Mix well. |
| 8. Add sesame seeds and spring onion. Give it a quick stir and serve hot. |
