1In a shallow dish, combine chicken with Shao Hsing, soy, cornflour and sesame oil. Marinate 30 mins.
2In a small jug, combine stock with extra soy, vinegar and sugar.
3In a wok, heat half oil on high. Stir-fry nuts 1 to 2 mins. Remove from wok.
4Increase heat to high. Stir-fry chicken in 2 batches, 4 to 5 mins each, until almost cooked through. Remove from wok.
5Heat remaining oil in wok. Stir-fry celery, chilli, peppercorns and garlic,1 min, until chilli darkens slightly. Return chicken to wok with sauce mixture and onions. Bring to simmer and cook 2 to 3 mins, until sauce thickens and chicken is cooked through.
6Scatter nuts over. Serve with rice and buns
Bauer/Woman’s Day/Photo: Brett Stevens