Sichuan Chicken

The idea behind this was to use up some leftover roast chicken. It worked well, I think.

1 Handful Dried Sichuan Chillies
1 Tbsp Sichuan Peppercorns
3 Tbsps Ya Cai (Sichuan Preserved Vegetable) - optional
1 Tbsp Chilli Bean Paste
4 Spring Onions, chopped into 1cm sections
Cooked Chicken, enough for 2 people, shredded
1 Tbsp Shaoxing Wine
1 Tsp Sugar
Groundnut Oil

Cut the chillies in half. Heat a little of the groundnut oil in a wok. Add the chillies and peppercorns and stir for 20 seconds or thereabouts. They chillies should have begun to turn brown, but take care not to burn them. Remove with a slotted spoon to a bowl. Add a little more oil if necessary and repeat with the ya cai. Once the ya cai has begun to crisp up, remove with a slotted spoon and add to the chillies and peppercorns.

Add the chilli bean paste to the oil and heat for another 20 seconds, stirring. Add the spring onions and chicken. Stir for another 20 seconds then add the wine and sugar. Cook briefly then add the cooked chillies, peppercorns and ya cai. Stir together and serve with rice.