Ingredients
Serves 4 as part of a banquet250 g chicken thigh chunks
7g ginger smashed
7g garlic smashed
40ml peanut oil
300ml peanut oil (for frying)
70g roasted cashews
4 shallot batons (cut into 3cm lengths)
30g whole mild dried chillies
30g whole Sichuan peppercorns
30g heaven facing chillies
30ml light soy sauce
30ml shaoxing wine
2 tsp castor sugar
100ml chicken stock
100g plain flour
Method
Trim the chicken thigh and dice into 4cm cubes.
Toss the chicken in the plain flour and dust off any excess Fry the chicken thigh till golden brown and remove.
Fry the Sichuan pepper and both dried chillies in peanut oil taking care not to burn them, add the ginger and garlic.
Add the cooked chicken back in, add the wine, then the soy, sugar, chicken stock and reduce until it all coats the chicken.
Add shallot batons to finish and serve.