1-2 chicken legs and 1-2 chicken thighs, de-skinned but bone in
2-3 tablespoons peanut oil
2-3 fresh red chili peppers, sliced
3-4 dried red chili peppers
1/2-1 teaspoon green Sichuan pepper corns
1/2-1 teaspoon red Sichuan pepper corns
3-4 garlic cloves, sliced
2 green onions, sliced
Half inch ginger peeled and thinly sliced
4 large mushrooms, either fresh or dried (soak the dried mushrooms in water for at least one hour)
Hand full of dried black mushrooms, soaked in water
Hand full of seaweed bow ties, soaked in water
2-3 tablespoons Chinese red cooking wine
2-3 tablespoons soy sauce
2-3 tablespoons black Chinese vinegar
half teaspoon to 1 teaspoon 13 spice
1/2 teaspoon Sichuan pepper salt
1 tablespoon black bean chili paste in oil
2-3 cups water
Ground black pepper
COOKING INSTRUCTIONS:
De-skin the chicken legs and thighs (bone in) and cut into large pieces.
Slice the mushrooms into thick slices.
Heat peanut oil in wok and stir fry the fresh chili peppers (sliced), chili peppers, Sichuan pepper corns, garlic, green onion, and ginger for 1-2 minutes.
Add the chicken and stir fry 2-3 minutes.
Add the Chinese red cooking wine and cook for 1 minute.
Add the soy sauce and cook for one minute.
Add the Chinese black vinegar and cook for one minute.
Add the mushrooms (whole or sliced)
Add the 13 spice, Sichuan pepper salt, and black bean chili paste, and stir fry for 1 minute.
Add water, bring to boil, reduce heat, cover, and simmer for 20 minutes.
Add the soaked seaweed bow ties and simmer for 5 minutes.
Add the soaked black mushrooms and simmer for 5 minutes.
Cook down until there is a little bit of liquid left.
Plate and sprinkle with ground black pepper and green onions.
