川味蜜汁鸡Sichuan Special Flavoured Chicken

以小火爆香花椒，然后以搅拌器打成粉，再与桂皮粉，白糖及胡椒粉混合，备用。Fry Sichuan peppercorns over low heat till fragrant. Remove and grind in a food processor into a fine powder. Mix the Sichuan peppercorns powder with cinnamon powder, sugar and pepper. Set aside.

用腌料腌鸡肉至少30分钟。Season chicken pieces with marinade for at least 30 minutes.

以不黏锅把鸡肉煎至两边微黄。Heat oil in a nonstick pan and sear chicken meat until lightly golden.

另外起锅热2汤匙油，把配料炒香，然后加入鸡肉炒均。Heat 2 tablespoons oil in a wok and fry sub-ingredients till fragrant. Add in chicken and stir evenly to combine.

倒入混合的调味料，煮至滚和鸡肉入味。Pour in combined seasoning and bring to a boil. Braise till chicken is tender and flavourful.

把鸡肉盛出，切小块，然后撒上川味香料即可。Dish out chicken and cut into serving pieces. Serve chicken with a sprinkling of combined Sichuan pepper seasoning mixture.