1. After soaking overnight, place the drained shiitakes in a small saucepan of water and simmer for 2 hours or until soft.

2. Place the garlic cloves in another saucepan of cold water and bring to the boil, then drain. Repeat this blanching process two more times – it takes away the heavy garlic smell and taste so you can eat a whole clove.

3. Place a wok over high heat. When it is smoking hot, drizzle in half of the peanut oil. Working in two batches, stir-fry the chicken until golden and just cooked through, then remove and set aside in a bowl.

4. Add the blanched garlic cloves to the same oil in the wok and stir-fry until fragrant. Add the carrot and drained mushrooms and stir-fry for 30 seconds, then transfer to the bowl with the chicken.

5. Add the remaining oil to the wok and stir-fry the ginger until fragrant. Pour in the shao hsing wine, stirring to deglaze the wok, then add the bean paste and stock and bring to the boil.

6. Return the chicken, garlic, carrot and mushrooms to the wok and combine with the sauce. If using a portable gas stove at the table, pour the contents of the wok into your claypot and place it over the burner. Add the shots of chilli oil, beer and soy sauce and cook for 3 minutes. Serve with rice and steamed veg with oyster sauce.

*Chinese chicken stock is a clear, light broth made with ginger and spring onions.

If you like this recipe try Spice Temple's crispy pork belly