Ingredients
1 boned young chicken (about 500 g / 1 lb), 150 g (about 2/3 cup) fresh stock.
Seasonings
500 g (about 1 lb) vegetable oil, 20 g Shaoxing wine, 15 g soy sauce, 2 g dried chilies, 3 g Sichuan peppercorns, 3 g salt, 10 g sugar, 10 g scallion sections, 10 g ginger slices, 5 g sesame oil, 1 g MSG (optional).
Instructions
1. Wash the chicken, debone it, and chop into roughly 2 cm cubes. Mix with cooking wine, soy sauce, salt, scallion sections, and ginger slices, then marinate for about 30 minutes. Wipe the dried chili peppers clean, remove the stems and seeds, and cut into roughly 2 cm sections. Place a wok over high heat, add vegetable oil and heat to about 180°C–200°C (350°F–400°F). Remove the scallion and ginger from the chicken, drain off any excess liquid, then deep-fry the chicken cubes until just cooked through (they should be lightly golden). Remove and drain on paper towels.
2. In a separate wok, heat 100 g (about 1/2 cup) of vegetable oil over high heat. Once hot, add dried chili pepper segments and Sichuan peppercorns, stir-frying until fragrant and the chilies turn a deep brownish-red. Add the chicken cubes, then splash in light soy sauce, sugar, Shaoxing wine, and a small amount of clear broth. Reduce the heat to medium and cook, stirring occasionally, until the sauce thickens and the oil separates, becoming glossy. Stir in MSG and sesame oil, then toss well and remove from heat. For a hot dish, serve directly on a plate. For a cold appetizer, spread the chicken on a plate to cool, then arrange the chilies on the bottom and top with the chicken cubes. This dish is a vibrant golden-red, with a numbing, spicy, and savory flavor complemented by a subtle sweetness.