Sichuan Chicken

Dry roast the sichuan peppercorns on low heat for 2-3 minutes in a frying pan. That means no oil.
1 tsp sichuan peppercorns
Then pound them with a pinch of salt using a pestle and mortar, or in a small chopper. You want a coarse grind.
1 pinch salt

Heat the oil in a wok on medium heat and fry the drumsticks up in two batches, about 5 minutes each batch, turning the chicken. Don't overcrowd them, you want them frying, not stewing. Set aside.
Don't worry too much if the chicken doesn't look quite done, we'll be cooking it further, this is only the browning and crisping stage.
3 Tbsp vegetable oil
Leave about 1 Tbsp of cooking oil in the wok and sauté the garlic, ginger and chilli on the same heat level for a minute.
2 cloves garlic, 2.5 cm ginger, 1 red chilli
Return the chicken back into the wok and stir to coat.
Add the hot bean sauce and stir again to coat.
3 Tbsp Chinese hot bean sauce
Add the water, pounded sichuan peppers, wine and capsicum and bring to a boil. Then lower the heat right down, and cook, uncovered, for about 15-20 minutes more until the chicken is completely done. This extra cooking time also allows the meat to absorb all the flavours. Add more water if necessary.
125 ml water, 1 Tbsp rice wine or dry sherry, ½ capsicum (bell pepper)
At the end of cooking time, check seasoning, if you need more salt, add the soy sauce. If you'd like more sauce, add a little more water.
1 tsp light soy sauce
Serve immediately, sprinkled with chives. Perfect with plain boiled rice or with egg fried rice.