HOT PINK PEPPER AND BLACK PEPPER CHICKEN

HOT PINK PEPPER AND BLACK PEPPER CHICKEN

Serves 2

Fry light

1 tablespoon freshly grated root ginger

2 long dried chillies

1 tablespoon pink peppercorns

2 chicken thighs, skin on, halved on the bone

2 chicken drumsticks, , halved on the bone

1 tablespoon rice wine

1 tablespoon light soy sauce

1 pinch of salt

½ teaspoon ground dry-toasted Sichuan peppercorns

1 spring onion, chopped at an angle into chunky pieces about 2.5cm/1 inch long (optional)

wholewheat rice to serve

Heat a wok over a high heat and spray with fry light.

When hot add the ginger and dried chillies and stir-fry for a few seconds.

Then add the pink peppercorns and stir well.

Add all the chicken and stir-fry until starting to brown, then add the rice wine or sherry and cook for 5 – 6 minutes, stirring constantly, until done.

Season with the soy sauce, salt and Sichuan peppercorns.

Sprinkle with the spring onion and then serve immediately with egg-fried rice.