Three-Ingredient Chicken

Method

Toast the Sichuan peppercorns in a dry wok over medium heat for 2-3 minutes until fragrant, then grind them coarsely using a pestle and mortar. Cut the chicken thighs into 3cm bite-sized pieces and blanch them in boiling salted water for 8-10 minutes until just cooked through, then drain thoroughly and allow to cool slightly. Heat the chilli oil in a wok until shimmering, add the ground Sichuan peppercorns and cook for 1 minute to infuse the oil. Pour the hot oil and peppercorns over the warm chicken pieces, toss well to coat, and leave to rest for 10 minutes so the chicken absorbs the numbing and spicy flavours. Serve at room temperature or chilled, garnished with extra Sichuan peppercorns and a sprinkle of salt if desired.