Serve this typical Sichuan dish with plenty of plain steamed rice and stir-fried greens such as bok choy.

• 2 whole chicken breasts

• 1 teaspoon peeled and grated fresh ginger

• 1 teaspoon cornstarch

• 2 teaspoons soy sauce

• ¼ cup peanut oil

• 1 cup shelled peanuts

• 5 or 6 small dried red chiles

• ½ teaspoon sugar

• 1 teaspoon rice vinegar

Bone the chicken breasts and chop the meat with skin intact into 1-inch cubes. Combine the chicken, ginger, cornstarch and soy sauce in a bowl and set aside.

Heat the oil in a wok or large skillet over high heat; add the peanuts and stir-fry 2 minutes. Remove with a slotted spoon to paper towels.

Add the chiles to the pan and stir-fry until browned and pungent, about 1 minute. Remove with a slotted spoon.

Add the chicken to the pan and stir-fry 2 to 3 minutes. Add sugar, vinegar, reserved peanuts and chiles and heat through. Makes 4 to 6 servings.

Source: Adapted from Regional Cooking of China by Margaret Gin (101 Productions, 1975).