P.S This posting is possible thanks to the internet cafe.
recipe adapted from Fucshia Dunlop's Sichuan Cookery
serves 4 as part of a Chinese meal
2 skinless chicken breasts (600 g), cut into 1.5 cm cubes*
5 cm knob of ginger, sliced thinly
6 garlic cloves, sliced
1 tsp of sichuan peppercorns (川椒）
20 dried chillies**, snipped
5 spring onions (white parts only), cut to lengths the size of the diameter
a large handful of cashew nuts or peanuts***
* marinate chicken with a dash of soy, salt, Chinese cooking wine and corn flour.
** adjust the quantity accordingly.
*** I am not a big fan of whole peanuts so cashew was a perfect replacement.
for the sauce;
3 tbs of sugar
1 tbs of dark soy
1 tbs of ligh soy
3 tbs of Chinkiang black vinegar (鎮江香醋)
1 tbs of sesame oil
2 tbs of chicken stock or water
3/4 tbs of cornflour
Prepare the ingredients.
Return the chicken pieces and cook for a further 30 seconds on high heat.
Finally pour in the sauce mixture and mix well. Turn off heat as soon as the sauce has thicken.
Serve immediately as part of a Chinese meal.