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Use a tablespoon of rice wine, 1 teaspoon grind Sichuan pepper, 1 teaspoon salt to marinade the chicken breast and leg for 30 minutes.
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Use a steamer to cook the chicken with a little bit of ginger slice and spring onion. After it cook just leave it to cool down.
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Peel the chicken with your hands after it’s cool down.
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Soak the green bean noodle into a bowl of warm water for 15~20 minutes until it’s soft. Cook the green bean noodle in a pot of boiling water for 5~10 minutes and soak in the cold water.
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Mix all the seasonings with 1 teaspoon finely chopped spring onion, 1 teaspoon finely chopped garlic, ½ teaspoon finely chopped ginger and leave it for 20 minutes and stir it a few times every few minutes to help the sugar, salt to dissolve in the sauce.
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Plate up all the vegetables, chicken, green bean noodle into a plate and sprinkle the sauce on the top.