Instructions: Rub the chicken pieces with the salt and let them sit for about 30 minutes.

Cut the spring onions into 5cm pieces.

Heat the oil in a wok or large frying pan and then add the dried chilli to flavour the oil.

When it turns black turn the heat down. (At this point you may remove the chill) or leave it in as the Chinese do.)

Slowly brown the chicken pieces a few at a time skin side down.

Then turn them over and brown the other side.

Drain the cooked pieces on kitchen paper.

Heat a clean wok or pan and add 1 teaspoon oil.

Fry in it the spring onions ginger and chill) bean sauce (or chill) powder) taking care not to have the heat too high or the sauce will burn.

A few seconds later add the chicken stock Sichuan peppercorns sugar and dark soy sauce.

Then turn the heat down low and add the chicken pieces.

Cover and finish cooking the chicken in this sauce turning the pieces from time to time.

This should take about 20-30 minutes.

Serve the chicken with the sauce first removing any surface fat.

Can easily be made ahead of time and re heated.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.