Quick, easy, delicious and spicy.
2 Cloves Garlic, sliced
1 Tsp Cumin
1Tsp Sichuan Peppercorns
4 Dried Red Chillies
1 Red Pepper, sliced
6 Spring Onions cut into 1" sections
1 Tbsp Chilli Bean Sauce
3 Tbsps Stock or water
2 Handfulls leftover cooked chicken, shredded
Bash the cumin, peppercorns and chillies together with a mortar and pestle.
Heat a little oil in a wok or frying pan. Add the garlic and fry for a minute until beginning to brown. Add the spices from the mortar and fry for a few moments. Add the chilli bean sauce, stock and red pepper slices. Stir until the peppers are almost cooked. Add the spring onions and the chicken and stir until cooked through. Serve with a little rice.
