1 Tablespoon Szechuan Peppercorns. (Saute in a hot pan and using a mortar and pestle, reduce to a fine powder)
1 Tablespoon Vegetable Oil
2 Garlic Cloves, finely minced
3 cm Ginger, finely grated
3 Dried Long chillies, cut into small pieces
300 Gr. Minced chicken or pork
2 Green Scallions finely chopped, including the green stems
1 Large Eggplant, cut into bite size pieces
For the sauce – In a small bowl combine;
2 Tablespoon Soy Sauce
1 Tablespoon Black Vinegar
1 Tablespoon Oyster Sauce
2 Tablespoon White Sugar – I use sugar cane – 1 tablespoon
1/2 Cup Chicken Stock
1/4 Cup Shaoxing Wine (Chinese Cooking Wine
Thickening Agent – 1 Tablespoon Cornstarch with a tablespoon of water. Mix well.
In a heavy saucepan or wok, pour the vegetable oil and wait until it starts to smoke, then add the ginger, garlic, red peppers and eggplant. Saute everything until the eggplant start to brown on all side. Remove and set aside in a small bowl.
Add the chicken to the pan along with the ground Szechuan pepper, mix well. Once the chicken is cooked, add the eggplant and mix well.
Whilst the chicken is cooking prepare your sauce and once the chicken is done, pour the sauce along with the chicken stock and mix well. Cover the pan with a lid and cook at medium heat for about 10 minutes.
Add the Cornstarch and mix well. The sauce will thicken rapidly and give the dish a very glossy finish. A little salt & pepper.
Garnish with fried onions, coriander or scallions.
Serve with rice or noodles.