For the chicken marinade:
2 teaspoons light soy sauce
1 tablespoon shaoxing rice wine or dry sherry
Good pinch of salt
Good pinch of white pepper
Good pinch of roasted sichuan peppercorns (fagara)
1/2 teaspoon sugar
1 teaspoon cornstarch (cornflour), mixed with 1 tablespoon cold water, for thickening
1 lb (500 g) skinless, boneless chicken breasts, cut into 2-inch (5-cm) finger lengths
1/2 teaspoon chili oil
3 tablespoons groundnut peanut oil
1 teaspoon shredded fresh ginger
4 scallions (spring onions), white parts cut crosswise into 2-inch (5-cm) lengths; green parts sliced diagonally into 2-inch (5-cm) lengths
1 dried red chili, seeded and chopped
2 tablespoons fresh orange zest (rind) julienne
1 tablespoon shaoxing rice wine, or dry sherry
For the sauce:
1/2 teaspoon cornstarch (cornflour)
1 tablespoon chicken broth (stock)
2 tablespoons light soy sauce
1. Combine all of the marinade ingredients and add the chicken pieces. Work in well with the fingers. Allow to stand for 30 minutes. Sprinkle in the chili oil.
2. Heat the groundnut oil in a preheated wok until the oil begins to smoke. Add the ginger, the white parts of the scallions and the dried chili and saute briefly for 7-8 seconds. Add the chicken and stir-fry over maximum heat until the color changes from pink to white (1-2 minutes.) Toss in the orange zest and mix. Sprinkle on the rice wine. Reduce the heat to low and gently stir-fry for another 2-3 minutes.
3. Mix the sauce ingredients in a small bowl. Make a space in the center of the wok and slowly pour in the sauce. Stir constantly until the sauce boils. Combine all the ingredients thoroughly, and add the green parts of the scallions just before serving.