Kung Pao Chicken

Toss the chicken with the Shaoxing wine, the first tablespoon of soy sauce and the 2 tsp cornflour, and leave for 15 minutes.

Stir the vinegar, the second soy sauce, the dark soy, sugar, the 1 tsp cornflour and the stock together in a small bowl. This is the sauce and it goes in all at once later.

Have the chillies, peppercorns, garlic, ginger, spring onions and peanuts all within reach of the hob.

Heat the wok until it smokes, add 2 tbsp of the oil and swirl.

Add the chicken in one layer and leave it undisturbed for 60 seconds to colour, then stir-fry for 2 minutes until just cooked. Tip it out.

Add the last tablespoon of oil, turn the heat to medium, and fry the chillies and Sichuan peppercorns for 20-30 seconds until the chillies darken and smell toasty.

Add the garlic, ginger and spring onions and stir-fry for 30 seconds.

Return the chicken, turn the heat to high, stir the sauce and pour it in.

Toss for 30-45 seconds until it thickens and coats everything.

Add the peanuts, toss twice more, and serve immediately — they lose their crunch within minutes.