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Seems like a lot, but it really is not, and if the ingredients seem foreign to you, feel free to visit your local Asian market or the ethnic aisle at your grocery store.
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Start by making your slurry.
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Add the chicken stock to a small mixing bowl, then whisk in the corn starch until it is nice and smooth.
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To another large bowl, add the rice wine, black bean paste, chili oil, and soy sauce, and stir.
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Add the chicken and mix well.
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Heat wok on medium to medium high heat.
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Toss in pink peppercorns, and stir those around for about 30 seconds.
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This will release some of their oils and let the peppercorns get nice and fragrant.
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After you smell them, remove them and lightly crush them in your spice grinder, or mortar and pestle, you choose.
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Return the wok to medium high heat.
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Add the canola oil and let it heat.
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Toss in the onion, garlic, ginger, and crushed pink peppercorns.
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Stir fry that for 30 seconds or so, then add the entire chicken mixture.
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Raise the heat, and start stir frying.
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Right when the chicken begins to turn color, stir the slurry mixture one more time, then add that to the stir fry.
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Give it a good stir.
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This will begin to thicken a bit and give you a really great sauce that you will love eating with the rice.
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If you are using a dry chili of any kind, toss that in.
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Once the sauce thickens and the chicken is cooked through, add in about half of the sliced green onions.
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Give that a stir, then add everything to your serving dish.
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Shower the top with the remaining green onions.
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To serve, simply get a bowl, add some rice, and spoon on generous amounts of the spicy Chinese chicken.
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You get that great garlic and ginger flavor that you expect with a great stir fry, and then that hint of pink peppercorn that is balanced with the Shao Hsing rice wine.
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This is a good one, easy to make, and is perfect any day of the week.
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Hope you enjoy.
