Peppery Szechuan Chicken Provided by Amoy's consultant celebrity chef, Terry Tan, this is a variation of the imperial Drunken Chicken with a little less alcohol in the marinade. This recipe serves 4 and needs 30 minutes preparation time and 10 minutes cooking time. Ingredients: 4x150g chicken breasts (sliced) 4 spring onion stalks (chopped) 2 tbsp vegetable oil 100ml water 250g Amoy noodles 1 tbsp ginger puree Seasonings: 2 tbsp Amoy Reduced Salt Soy Sauce 2 tbsp Amoy Black Bean Sauce 100ml Chinese wine or cooking sherry 1 tsp black pepper 2 tsp sugar Method:  Clean and pat dry chicken, then marinate the chicken strips in the seasoning mix for 30 minutes.  Remove chicken from marinade and stir-fry in oil in a wok for 2 minutes.  Add ginger puree and chopped onions and stir-fry on a high heat for 2 minutes.  Combine water with remaining marinade and add to pan.  Increasing the heat, stir-fry thoroughly for 1 minute or until chicken turns opaque.  Blanch noodles in boiling water for 4 minutes, drain, rinse and serve with the chicken heaped on top.   Terry's Top Tip - you can use sirloin or rump beef to equally good effect. Prepare beef as you would chicken.