Hunan-Style Hot And Spicy Chicken - cooking recipe

Ingredients

4 tablespoons vegetable oil
1 green onion, sliced thinly on the diagonal
3 small hot chili peppers, sliced thinly on the diagonal
1 tablespoon ginger, shredded
1 tablespoon sherry wine vinegar
2 tablespoons soy sauce (light is the best)
2 lbs chicken pieces, cut into bite size pieces
1/2 cup chicken broth
1 tablespoon soy sauce (light is the best)
2 tablespoons shaoxing wine or 2 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
3 teaspoons szechwan pepper
1 tablespoon cornstarch

Preparation

In a large bowl, mix ginger slices, sherry vinegar and 2 tbsp soy sauce. Marinate chicken pieces for 30 minutes in soy sauce marinade.
Grind Sichuan pepper to powder and add to mixing bowl. Mix in the chicken broth, 2 tbsp soy sauce, wine, sugar, salt and black pepper.
Heat oil in a wok or heavy frying pan. Add sliced green onion and chili peppers and stir fry for one minute.
Add soy marinade and chicken to scallions and hot pepper and stir-fry for 2 minutes more.
Add chicken broth mixture and mix well. Cook over medium-low heat until chicken pieces are fully cooked (8-10 minutes) stirring frequently. Add cornstarch to thicken. Serve with rice.