- 1 medium potato, thinly sliced
- 3 cloves garlic, minced
- 4 dried chilis, stems removed
- 1/2 tsp chicken powder
- 1/2 tsp sea salt
- 1 tsp szechuan peppercorns
- 2 tbsp rice wine vinegar
- 2 tbsp oil
Slice potato into extremely thin, flexible match sticks. The idea is to have them cook in minutes in a hot pan.
In a hot pan add oil, dried chilis and peppercorns. Fry til fragrant then remove peppercorns and chili. Add garlic, fry for a minute. Add potatoes, fry for 3 minutes. Add chicken powder, rice wine vinegar and sea salt, fry for a few more minutes. Toss dried chilis back in. Serve.