1kg chicken pieces (cleaned)
½ tsp Sichuan peppercorn
3 slices old ginger
3 cloves garlic (peeled and sliced)
1 tbsp hot bean paste
1 stalk x 100g leek (trimmed and sliced diagonally, separate the white and green part)
1 carrot (peeled and cut into wedges)
100g bean curd stick (soaked until soften, sectioned)
2 tbsp cooking oil
2 tbsp Chinese cooking wine
¼ tsp ground white pepper
1 tbsp sugar
1 tsp salt
1 tbsp corn starch mixed with 2 tbsp water
- Add 1000ml of water together with ½ tsp of Sichuan peppercorn. Bring to a boil.
- Scald the chicken pieces, remove, rinse with cold water and drained.
- Heat up 2 tbsp of cooking oil in a wok, saute the sliced old ginger, garlic and white part of leek until fragrant.
- Add in hot bean paste, saute until fragrant.
- Add in chicken pieces, saute until lightly brown.
- Add in carrot, 500ml of water and seasonings. Bring to a boil.
- Switch to low heat, covered and continue to simmer for 30 minutes.
- Add in bean curd stick, stir to combine, covered and continue to simmer for another 20 minutes.
- Thicken the sauce with corn starch solution.
- Add in green part of leek, stir to combine.
- Dish out to a claypot to keep warm and serve.