This delicious chicken recipe from Ken Hom is worth a trip to the Chinese supermarket for ingredients.
2 tbsp shrimp paste
1 tbsp Shaoxing rice wine or dry sherry
2 tsp caster sugar
2 tsp sesame oil
1 tsp light soy sauce
1x 1kg/2lb 4oz whole chicken, jointed, bones removed, flesh chopped into pieces
600ml/1 pint groundnut or vegetable oil, for deep frying
50g/2oz plain flour or potato flour, for dusting
3 tbsp finely chopped spring onions
1 tbsp groundnut or vegetable oil
110g/4oz Sichuan preserved cabbage, rinsed, finely chopped
1 tbsp finely chopped garlic
2 tsp finely chopped root ginger
2 tbsp Shaoxing rice wine or dry sherry
2 tbsp chilli bean sauce
1 tbsp Chinese sesame paste or peanut butter
1 tbsp dark soy sauce
1 tbsp caster sugar
450ml/16fl oz chicken stock
225g/8oz Chinese noodles, cooked according to packet instructions, drained
Place the shrimp paste, Shaoxing rice wine, ginger juice, sugar, sesame oil and soy sauce into a bowl and mix until well combined. Stir in the chicken pieces and set aside for 30 minutes.
Heat a wok or a large frying pan until hot and add the groundnut or vegetable oil.
Sprinkle the flour onto a plate. Remove the chicken pieces from the marinade, then lightly coat them in the flour, shaking off any excess.
Add the chicken to the wok and fry for 5-6 minutes, or until golden-brown. Remove the chicken from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to cook the chicken in batches.)
Meanwhile, for the Sichuan dan-dan noodles, heat a wok or large frying pan over a high heat and add the oil.
Add the preserved cabbage, garlic and ginger and stir-fry for one minute.
Add the rice wine, chilli bean sauce, sesame paste, soy sauce, sugar, and chicken stock.
Reduce the heat and simmer for three minutes over a low heat.
To serve, place the crispy chicken onto a serving plates and sprinkle over the chopped spring onions.
Pile the noodles alongside then ladle over the sauce.
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