A traditional dish in the city of Changde in the north of Hunan province, where it would be presented as a table-top hotpot. If possible, do something similar using a clay pot over a table-top burner so that the dish continues to sizzle during the meal. If this is not possible, then allow a little time for the final ingredients to cook slightly before serving.

It would normally be made with chicken on the bone, but works almost as well with boned chicken pieces (preferably a mix of breast and thigh).

1. Heat a wok over a high flame until smoke rises, then add the groundnut oil and heat until it reaches 180 degrees. Add the chicken and deep-fry until it becomes pale and loses some of its water content, then set aside (if necessary, cook in batches).
2. Allow the oil to return to 180 degrees and fry the chicken again until it is cooked through and golden. Set aside.
3. Add the garlic cloves to the hot oil and fry until fragrant and tinged with gold. Set aside.
4. Pour off the oil, clean the wok and return to the hob over a high heat until smoke rises, then add 3 tbsps oil and swirl around. Tip in the ginger and cinnamon (or cassia bark) and fry until fragrant. Add the chilli bean paste and continue to stir-fry until the oil is red. Add the dried chillies and stir-fry briefly until just changing colour.
5. Quickly add the chicken and garlic, along with the stock, the Shaoxing wine, soy sauces and a little salt to taste. Bring to the boil, then reduce the heat and simmer, uncovered, over a medium flame for 10-15 mins, stirring from time to time, to allow the flavours to penetrate the chicken. By this stage, the liquid will have reduced, leaving a rich, flavourful sauce.
6. Turn the chicken into a heated clay pot, top with the spring onions and pepper, drizzle with the sesame oil and serve, allowing time for the spring onions and pepper strips to soften slightly.