Chengdu Style Chicken

In a wok or heavy skillet, heat the peanut oil vigorously. Place the chicken pieces and fry for a few minutes over high heat until golden brown all over. Meanwhile, halve, seed and finely chop the chili pepper. Add together with the Szechuan pepper and chili sauce and fry for another 2 minutes. Finely chop the garlic and ginger, stir in as well. Deglaze with rice wine and season with a good pinch of salt, sugar and vinegar. Pour in about a cup of hot water and simmer the chicken pieces, covered, for 30-40 minutes. Meanwhile, turn the chicken pieces repeatedly and add hot water as needed. Once the meat is cooked soft, mix the cornstarch with a little water and add. Bring everything to the boil again. Add the chopped celery and spring onions, stir through and serve.

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