Chicken with Chiles 300 gram chickenbreast cut into 2 cm cubes. Marinate for 30 minutes in mixture of: 2 t shaoxing ricewine 1 t light soysauce 1 t dark soysauce � t salt Deepfry in very hot peanutoil for about 4-5 minutes until cooked through, golden brown and a little crispy on the outside. Drain well and set aside. Heat 3 T oil (I used sichuanpepper oil) in wok over a moderate flame and add 2 cloves garlic, sliced 4 cm ginger, sliced Stirfry until fragrant and just taking color. Then add 50 gr dried chiles 1 T sichuan peppercorns And stirfry for 10-20 seconds until the oil is spicy and fragrant. Take grate care not to burn the