Ingredients
1 whole young chicken, cleaned and cut into pieces, 50 g (about 1/4 cup) each of green bell pepper slices and red bell pepper slices.
Seasonings
3 g dried chili peppers, 15 g Sichuan peppercorns, 10 g scallion segments, 5 g each sliced ginger and minced garlic, 1/2 teaspoon each salt and MSG, 2 teaspoons each soy sauce and rice vinegar, 2 tablespoons Shaoxing wine, 1 tablespoon water starch, 150 g chicken broth (about 2/3 cup), 1 teaspoon sesame oil, 3 tablespoons vegetable oil.
Steps
1. Place the young chicken in a pot of boiling water and cook until about 70% done, then remove and let cool. Chop into pieces about 5 cm long and 2 cm wide (roughly 2 inches by 3/4 inch).
2. Heat oil in a wok to 180°C (350°F), first fry Sichuan peppercorns until fragrant (then discard), then add scallions, ginger, garlic, and dried chilies and stir briefly, add chicken pieces and stir-fry to combine, season with salt, MSG, cooking wine, soy sauce, rice vinegar, and chicken broth, let simmer until the sauce nearly reduces, then thicken with a cornstarch slurry, drizzle with sesame oil and serve.