1. Cut 1kg of chicken into cubes. Marinate it using a pinch of salt and cooking wine for about 5 minutes. Pan-fry the chicken until crispy outside and tender inside, then set aside.
2. Add to a pot 150g of vegetable oil and the dry pepper bag (10g), then stir-fry until fragrant. Add the chicken to the pot together with the seasoning bag (130g) and stir-fry over medium heat. Plate it and sprinkle on top with freshly chopped green onion and sesame seeds.

3 SERVINGS PER CONTAINER
SERVING SIZE 1/4 cup (50g)

Seasoning Bag (130g): Vegetable Oil, Chilli Pepper, Broad Bean Paste (Chilli Pepper, Broad Bean Kernel, Water, Salt, Wheat), Ginger, Garlic, Szechuan Pepper, Fermented Soybeans, MSG, Salt, Sugar, Spices, Food Favors and Fragrances, Disodium 5′-Ribonucleotide, Capsanthin, Capsium Oleoresin, Potassium sorbate
Dry Pepper Bag (10gx2): Dry Pepper.