Dice the chicken and place into a mixing bowl

Add the salt, onion powder and Chinese cooking wine then mix. Add 1.5tbsp cornflour and 1 egg white then mix until a creamy, velvety texture is achieved. Set aside for 20mins

Carefully chop Sichuan peppercorns into a dust where no whole peppercorns remain

Roughly chop the red chillies

Chop the spring onions, garlic and ginger

Chop through the broadbean paste to release flavour

Heat vegetable oil in wok. Add the chicken mixture and fry until cooked. Remove and set aside

Heat a little more vegetable oil in the wok. Add the dou ban jiang paste and stir on low heat for 2mins. Once the oil has turned orange, add the garlic, ginger, Sichuan peppercorns, red chillies and brown sugar then stir until the sugar has melted

Return the chicken to the wok and continue to mix until all chicken is coated

Cook rice in salted water in a separate pot

To the wok, add: light soy sauce, Chinese black vinegar and dark soy sauce then mix well

Mix 2tsp cornflour with 1/2cup water. Add to the wok and stir immediately. Once the sauce thickens, add the toasted peanuts and spring onion whites. Mix well and season to taste

Serve alongside rice and top with spring onion greens