BLACK PEPPER CHICKEN
Serves 2
Fry light
1 tablespoon freshly grated root ginger
2 long dried chillies
1 tablespoon pink peppercorns
2 chicken thighs, halved on the bone
2 chicken drumsticks, halved on the
bone
1 tablespoon Shaohsing 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.
