This dish may not feed the eye but it certainly fed the stomach. Still getting to grips with basic Chinese cooking but this dish was a delight to make and eat.

The recipe again was taken from Ching-He Huang’s – Ching’s Fast Food cook book. As I’ve previously mentioned this cook breaks down Chinese cooking into a basic form which everyone can enjoy.

Ingredients- 1 tbsp of groundnut oil, 2 crushed garlic cloves, 1 tbsp of roughly chopped ginger, 1 red chilli finely diced, 1 tbsp of Sichuan peppercorns, 1 tbsp of chilli paste, 4 chicken thighs, 1 tbsp of rice wine vinegar, a handful of tomatoes cut into 1/4’s, 2 spring onions diced & 2 tbsp of cornflour mixed with 4 tbsp of water. For the sauce – 1 tbsp of light soy and 150ml of cold vegetable stock.

Method – Heat your wok over a high heat and when it’s hot add the groundnut oil. Add the garlic, ginger, chilli, Sichuan peppercorns & chilli bean paste and stir well for a minute or so.

Add the chicken pieces, keep stirring until the turn opaque then add the rice wine vinegar and cook for 4 minutes.

Pour in the sauce ingredients then bring back to a boil and cook for a further 4 minutes, then add the tomatoes.

Add the spring onions but don’t over cook as you still want a good crunch. Thicken the sauce with the cornflour mix. This will thicken nicely then serve.

I served mine with pre-made jasmine rice.

Thank you again for reading my ramblings.

Credit for the recipe to Ching-He Huang.