Sichuan Chicken with Peppercorns and Chile Recipe

Ingredients

• 3 chicken thighs, skin-on, about 12 ounces
• For the marinade:
• 1/2 teapoons salt
• 2 teaspoons light soy sauce
• 1 teaspoon Shaoxing wine
• 2 teaspoons cornstarch
• 1 tablespoon water
• To stir-fry:
• 3 cloves of garlic
• 1/2 inch chunk of ginger, thinly sliced
• About 10 dried red chillies
• 1 teaspoon whole Sichuan peppercorns
• 1 bell pepper, cut into 1/2 inch squares

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