Szechuan Chilli Chicken & Eggplant


1 boneless and skinless chicken breast (cut into cubes)
1  eggplant, cut into cubes
12 dried red chilies
1 tablespoon of Szechuan peppercorn
5 slices of peeled ginger
5 slices of garlic
1 stalk of scallion (julienned for garnishing)
1 sprig of coriander (for garnishing)
1 fresh red chili (julienned for garnishing)
3 tablespoons of soy sauce
1 tablespoon of Chinese cooking wine (rice wine or Shaoxing wine preferred)
Salt to taste

Cut the chicken breast and eggplant into cubes and dip them into batter and deep fry to golden brown.
Set aside.
In a wok, heat up some oil until smoke comes out. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Szechuan pepper and quick stir them until you smell the spicy and fragrant aroma. Add in the chicken cubes and seasoning and do a final quick stir. Serve hot and garnish with scallion, coriander, and red chili.


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