10 to 30 mins
By Matt Tebbutt
- 1 tbsp Shaoxing rice wine
- 1 tbsp cornflour
- 1 chicken breast, thinly sliced
- 4 tbsp vegetable oil
- 15 whole dried chillies
- 2 tsp Sichuan peppercorns
- 4 celery sticks, julienned
- 2 garlic cloves, thinly sliced
- 4cm/2in piece ginger, julienned
- 2 spring onions, julienned
- 1-2tbsp Sichuan chilli bean paste
- 1 tsp chilli powder
- 300ml/10fl oz chicken stock
- 1 tbsp finely chopped fresh parsley
- 50g/1¾oz deep-fried vermicelli noodles
Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes.
Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside.
Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through.
Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley.