Garlic2 cloves, crushed, peeled and roughly chopped
Ginger1 inch piece of fresh root, peeled and sliced into julienne matchstick pieces
Dried chilli5 red, whole
Sichuan peppercorns1 teaspoon (toasted), whole
Organic chicken thighs4, de-skinned, deboned, sliced into strips
Dark soy sauce1 tablespoon
Shaosing rice wine1 tablespoon, dry sherry
Spring onion2, top and tailed, slice into 1-inch pieces
Low sodium light soy sauce2-3 tablespoons
Rice vinegar1 tablespoon
Toasted sesame oil1 tablespoon
Prepare the garlic, ginger, spring onions and the chicken.
Heat a wok over high heat and when the wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the garlic, ginger and follow with the dried chillies and Sichuan peppercorns. Then add in the chicken and let it settle for 30 seconds before you turn it. Cook the chicken for 2-3 minutes until opaque white and add the dark soy sauce and the Shaosing rice wine. The wine will help to deglaze the wok.
Add the oyster mushrooms, beansprouts and spring onion pieces and stir fry for 2-3 minutes until the mushrooms have softened, the beansprouts are tender but still have a crunch. Season with light soy sauce, rice vinegar, chilli oil and give it one final stir. Transfer to a serving dish and serve immediately with steamed Jasmine rice.