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velveting meat method
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
See more at http://www.seriouseats.com/recipes/2011/04/sichuan...
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