Chicken with Snow Peas & Sichuan Pepper

Name: Chicken with Snow Peas & Sichuan Pepper
Cuisine: China
Ingredients: 100 g (3½ oz) snow peas (mangetout), trimmed; 1 tablespoon yellow bean soy sauce; 1 tablespoon vegetable oil; ¼ teaspoon freshly ground white pepper; 350 g (12 oz) free-range or organic chicken thigh fillets, skin on, cut into bite-sized pieces; 1 teaspoon chilli oil; ¼ teaspoon Sichuan pepper; 1 teaspoon sea salt; 2 tablespoons shaoxing; 1 small knob of ginger, peeled and finely sliced; 1 clove garlic, finely sliced; 2 spring onions (scallions), cut into 2 cm (¾ inch) lengths; 8 dried small red chillies; 1 tablespoon Chinkiang vinegar; 2 teaspoons sesame oil; 1 teaspoon sugar

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This dish has a wonderful hot and sour thing going on. Watch those blackened chillies; one little bit can leave you with a very hot mouth and the hiccups.

Ingredients

350 g (12 oz) free-range or organic chicken thigh fillets, skin on, cut into bite-sized pieces
100

Asia
China
Main course
Spicy

Method

Heat a wok until just smoking. Add the vegetable oil and, when hot, add the chillies and chicken, spreading them evenly around the wok. Leave undisturbed for about 1 minute, allowing the chicken to brown. Then start to stir-fry the chicken until it has browned all over and the chillies have blackened. Add the snow peas to the wok and stir-fry for a further 30 seconds, then remo