Ingredients
200 g (about 7 oz) fatty chicken meat.
Seasonings
sweet bean sauce, fermented rice wine, soy sauce, rice flour, sesame oil, whole Sichuan peppercorns, scallions, minced ginger, lard, white pepper, Shaoxing wine, cooked peas, salt, and broad bean paste, each to taste, plus 6.5 g (about 1½ teaspoons) sugar.
Instructions
1. Cut the chicken into thick slices about 3 cm (1.2 inches) long, then mix with sweet bean paste, broad bean paste, sugar, soy sauce, scallions, minced ginger, Shaoxing wine, pepper, and fermented rice wine until well combined.
2. Separately, dry-fry the rice until golden, add Sichuan peppercorns and continue frying, then grind into a powder. Mix in lard and sesame oil, combine thoroughly with the chicken slices, and place in a bowl. Toss the cooked peas with rice flour and white pepper, season with salt to taste, and spread over the chicken. Steam in a bamboo steamer until cooked through, then invert onto a serving plate. This dish is aromatic, with a hint of spicy sweetness, and has a rich soy sauce color.