FIVE-SPICE CHICKEN WITH SICHUAN AROMATICS - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1.5kg free-range chicken (we used Bostock)
• ¼ cup dark soy sauce
• ¼ cup Shaoxing wine
• 1 teaspoon five spice powder
• 1 tablespoon raw sugar
• SICHUAN AROMATICS
• 2 tablespoons peanut oil
• 4 cloves garlic, sliced
• 3cm piece ginger, cut in fine matchsticks
• 1 red chilli, sliced
• 1 tablespoon Sichuan peppercorns
• 2 spring onions, sliced
• 12 small dried chillies, optional
• 1 teaspoon sugar
• 2 tablespoons rice wine
• 1 tablespoon sesame oil