Gung Bo Chicken

This is another favourite which we always like to order when eating at zi-char (lower end chinese restaurant). Hubby has been eyeing this dish since we got the book Spicy Sichuan Cooking (Periplus Mini Cookbooks).

It is really easy to make, but as I didn't have the Sichuan peppercorn and used the grounded version instead, my dish tasted somewhat mild. Well, until I can lay my hands on those elusive peppercorns, I will have to be contented with this. =/

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Gung Bo Chicken - Spicy Sichuan Cooking (Periplus Mini Cookbooks)
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450g chicken meat, cubed
2 tbsp vegetable oil
10 dried red chillis, cut in thirds
3 cloves garlic, roughly chopped
6 slices ginger
3 spring onions, cut in 4-cum lengths

Marinade:
1 tbso wine
1 tsp soy sauce
1 tsp sesame oil
1/2 tsp sugar
1/2 tsp cornflour dissolved in 1 tsp water

Sauce:
3 tbsp sweet thick soy sauce
1 tsp vinegar
1 tbsp wine
1 tbsp chinese cooking wine
1 tsp sesame oil
1 tsp salt
1 tsp cornflour dissolved in 60ml water

1. Place chicken in bowl and pour marinade ingreidents over. Mix well and set aside for 15 min.
2. Combine sauce ingredients and set aside.
3. Heat oil in wok until hot, add cut dried chillies and allow to scorch for a min. Add Sichuan peppercorns, garlic and ginger, and stir fry for 30 seconds.
4. Add marinated chicken and fry quickly, turning frequently until chicken becomes opaque and firm, about 4 min.
5. Stir in sauce ingredients and braise for 5 min, covered.
6. Remove lid, stir in spring onions. Remove from heat.