From: Fuchsia Dunlop Food of Sichuan p.196

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14 oz (400g) boneless chicken thighs with skin

5 scallions, white parts only

6-8 dried chilies

7 oz (200g) long green Turkish peppers

2 tbsp cooking oil

1 tsp whole Sichuan pepper

1½ tbsp Sichuan chile bean paste

3 garlic cloves, peeled and sliced

An equivalent amount of ginger, peeled and sliced

½ tsp dark soy sauce

A good pinch of superfine sugar

1 tbsp chile oil, with or without sediment

Salt

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1. Cut the chicken thighs into ¾-inch (2cm) cubes

2. Cut the scallion whites into ½-inch (1cm) lengths

3. Snip the chilies in half or into ¾-inch (2cm) sections and shake out the seeds as much as possible

4. Trim off the stem ends of each green pepper and make a slit down its side so you can pull out and discard most of the seeds, then cut at a steep angle into ½-inch (1cm) 'horse ear' slices

5. Heat the cooking oil in a seasoned wok over high heat

6. Add the chicken and fry for about 4 minutes until it is fragrant and tinged with gold

7. Encourage it to color by leaving it in a single layer on the base of the wok and only stirring intermittently

8. Add the chilies and Sichuan pepper and stir-fry until they are fragrant and the chilies are beginning to darken

9. Tilt the wok, push the chicken up one side and turn the heat down to medium

10. Add the chile bean paste to the oil that pools in the base and stir-fry until the oil is red and fragrant

11. Tilt the wok back, turn the heat up high and mix everything together

12. Add the garlic, ginger and scallion whites and stir-fry briefly until fragrant

13. Stir in the soy sauce and sugar, followed by the green peppers

14. Continue to fry for another minute or two until the peppers are hot and sizzly, adding salt to taste

15. Finally, stir in the chile oil and serve