Guizhou braised spicy chicken

Reconstitute the dried chilies in hot boiled water, covered, until soft, at least one hour or overnight.

Take out the chilies and wring out a little of the excess water, keeping some moisture.

Rough slice the chilies, then pound them in a mortar with three cloves of roughly chopped garlic and an inch of smashed ginger.

Pound about fifteen minutes until mostly broken down, some flakes remaining.

Fry the cleaved chicken in about two cups of oil in two batches.

Over max flame bring the oil to 200C and add a batch of chicken.

Fry until good and golden brown, about five or six minutes per batch.

Leave about a cup to a cup and a half of the frying oil in the wok.

Over a medium flame bring the oil up until it bubbles around a pair of chopsticks.

Fry two inches of smashed ginger and a head of garlic cloves until fragrant, about a minute, then drop to low.

Add the chili paste and fry on low about three minutes until the oil changes colour.

Add three tablespoons of Pixian doubanjiang and fry another couple of minutes until the base is stained.

Return the chicken, coat in the red oil, add half a litre of water, bring to a boil on high, then the lowest heat and cover.

Braise until the liquid is about 90 percent reduced, ninety minutes.

Season with two teaspoons of sugar and one teaspoon of MSG.

Add the white portions of three sprigs of green garlic, mix one minute, then the green parts, quick mix and heat off.