4 celery sticks, julienned
1-2tbsp Sichuan chilli bean paste
2 garlic cloves, thinly sliced
4cm/2in piece ginger, julienned
1 tbsp finely chopped fresh parsley
2 spring onions, julienned
300ml/10fl oz chicken stock
15 whole dried chillies
50g/1戮oz deep-fried vermicelli noodles
2 tsp Sichuan peppercorns
1 tsp chilli powder
1 tbsp cornflour
1 tbsp Shaoxing rice wine
salt
4 tbsp vegetable oil
1 chicken breast, thinly sliced