Kung pao chicken

Serves 4-6

One of the most famous dishes from Sichuan, kung pao chicken or gong bao ji ding is named after a Qing governor of Sichuan, Ding Baozhen, who is believed to have been very partial to it. Hot and spicy, savoury and pungent, versions of this favourite can be found in virtually any Chinese restaurant in Hong Kong. My favourite places to eat this wonderful dish are Yun Yan in Causeway Bay and Sichuan House in Central. Quick and easy to whip up, its success lies in ensuring all the ingredients are cut the same size so they cook evenly. Prawns, calamari, pork, lamb and beef all work well in place of chicken.

350 g (12 oz) skinless chicken thigh or breast, cut into 2 cm (¾ inch) cubes

8–10 dried long red chillies

2 tablespoons vegetable oil

1 teaspoon Sichuan peppercorns

2 garlic cloves, crushed

2 teaspoons finely chopped ginger

3 spring onions (scallions), white part only, cut into short lengths

1 tablespoon Shaoxing rice wine

100 g (3½ oz) roasted peanuts

MARINADE

2 teaspoons light soy sauce

1 teaspoon Shaoxing rice wine

1½ teaspoons cornflour (cornstarch)

SAUCE

3 teaspoons sugar

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

3 teaspoons Chinkiang vinegar

1 teaspoon sesame oil

1 teaspoon cornflour (cornstarch)

2 tablespoons chicken stock

Mix the marinade ingredients, 1 tablespoon water and a pinch of salt in a bowl, add the chicken and set aside for 15–20 minutes.

Snip the chillies into thick sections, discarding as many seeds as possible.

Combine the sauce ingredients and a pinch of salt in a bowl. Taste in case you prefer a stronger flavour – it should taste sweet–sour.

Put 1 tablespoon oil in a wok over medium heat. Add the chillies and Sichuan pepper, lifting the wok away from the heat in case it’s too hot – chillies burn easily. Stir-fry until the chillies are crisp and the oil is fragrant.

Quickly add the chicken and stir-fry rapidly until just beginning to turn white, then transfer to a plate. Return the wok to the heat and add the remaining oil. Add the garlic, ginger and spring onions and stir-fry until aromatic. Deglaze the wok with the Shaoxing and return the chicken and chillies to the wok. Stir-fry for 30 seconds or until the meat is cooked through. Stir the sauce and add to the wok. As soon as it thickens, add the peanuts and serve.