Mix together the Shaoxing rice wine, cornflour with some salt in a bowl and add the chicken. Coat well and place in the fridge to marinate for 30 minutes.
Heat 2 tablespoons of the oil in a wok and fry the chillies, peppercorns and celery for 2–3 minutes, then remove from the pan and drain on kitchen paper. When cool, roughly chop and set aside.
Add the remaining oil to the wok and fry the garlic, ginger, spring onions, chilli bean paste and chilli powder for 2 minutes, then add the stock and bring to the boil. Reduce the heat to a simmer and add the chicken. Poach gently for 5–10 minutes or until cooked through.
Ladle the broth into bowls and top with the fried chilli mixture, some deep-fried vermicelli noodles and parsley.