Chicken Mapo-Style

Ingredients

• 🍗Chicken500 g, boneless
  
• 🧂Saltto taste
  
• 🧄Garlic1 large, finely chopped
  
• 🫙Ginger4 cloves, minced
  
• 🌶️Dried Red Chilies1 tsp
  
• 🫙Soy Sauce400 g
  
• 🌶️Sichuan Peppercorns1 tsp
  
• 🫙Peanut Oil2 tbsp
  
• 🌶️Five-Spice Powder1/2 tsp
  
• 🌶️Chili Bean Sauce2 tbsp
  
• 🫙Fermented Black Beans1 tbsp
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Heat the Peanut Oil in a heavy-bottomed pot over medium heat until shimmering.

2. 2

   Add the garlic and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.

3. 3

   Stir in the ginger plus the sichuan peppercorns, dried red chilies and five-spice powder; toast for about a minute until the kitchen smells incredible.

4. 4

   Add the chicken, turning every piece through the spice base so it's fully coated, and sear lightly.

5. 5

   Pour in the soy sauce, bring to a gentle bubble, then cover and simmer until the chicken is tender.

6. 6

   Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of rice vinegar.