SiChuan Hot and Spicy Chicken Pot

Ingredients

1 chicken, chopped
1.5 tbsp Sichuan pepper
2 bulbs of garlic, halved
5 shallot, smashed
4 sliced ginger
1 bombay onion, sliced
A handfull of chinese parsley, cut into section
3 sprigs of coriander
5 stalks of spring onion, cut into section
10 dried chilli, wash and dry
3 bird eye chilli, cut into 4 sections
1 red chilli, sliced

Seasonings (adjust to your own preferences)
2 tbsp lao gan ma crispy chilli oil (老干妈辣油)
1 tbsp chilli bean sauce (豆瓣酱)
1/2 cup hua tiao wine (Chinese cooking wine)
1/4 cup oyster sauce (I use LKK)
2 tbsp light soya sauce (I use LKK)
1 tbsp dark soya sauce (I use LKK 老抽)
1 tsp thick dark soya sauce (for colouring)
1-2 tbsp brown sugar
1 cup water
Pepper
Mix 2tbsp of potato starch and 2tbsp of water to thicken the gravy 

Method
1. Heat 2 tbsp oil in a wok, fry sichuan pepper till fragrant. Remove but leave a few pieces in the wok.
2. Use high fire, saute ginger till fragrant, add garlic and fry till golden brown. Add shallot until fragrant.
3. Add dried chilli and saute till a little dry, saute red chilli and bird eye chilli. Lastly add all the Chinese parsley, spring onion, coriander and fry till its fragrant and soften.
4. Put all the chopped chicken and stir fry until brown. 
5. Drizzle some hua tiao wine at the side of the wok. Add lao gan ma chilli oil and chilli bean sauce, stir and mix well with the chicket.
6. Add the rest of the seasonings except the remaining hua tiao wine. Bring it to boil and simmer until the chicken is cooked.
7. Drizzle the rest of the hua tiao wine. Lastly, slowly pour the thickening mixture and stir till the gravy is thicken.