Billy Kee chicken, a strange name for a recipe. Got this recipe from my mum, she used to cook this recipe when we were younger. Rediscovered this dish one day at my brothers place, whilst discussing our favourites dish mum used to cook while we were growing up.

Its my wife's favourite dish now. Its a fairly simple dish to make, yet very tasty. It has a component in the recipe that is essential to this dish which is Sichuan Peppercorn.

Ingredients
500gm Chicken thighs - Cut to manageable pieces
1 cup tomato sauce 
1/2 cup red wine
1 tbspn Lea & Perrin sauce
1 tsp Sichuan peppercorn(dry roasted & pounded, using a mortar and pestle)
Salt
1 egg white
2 tbsp Corn Flour

Mix the chicken pieces with with egg white, corn flour, sichuan pepper and salt.
Heat oil in a wok and deep fry the chicken until cooked and golden, do this in batches, and drain on kitchen paper towels.

Mix the tomato sauce, red wine and Lea & Perrin sauce together.  Once you have completed deep frying the chicken drain oil place wok back on the stove and lower the heat pour in the sauce mixture and put the chicken in. Cook until sauce has thicken and dried up.


Serve and enjoy with steamed rice.

Making Hainanese Chicken rice today.  

To go with this dish I usually make a garlic,ginger,spring onion dipping sauce and a spicy chilli sauce, which brings me to my next story about my new micro planer. 
After my last one fell apart, I was astonished at the cost of replacing one. I finally  saw a bargain that was half price at $20 at House in Forest Hill Shopping Center.

A micro planer is a worthwhile investment as it makes it so much easier when grating the garlic and ginger for my dipping sauce.  There are many brands of micro-planers in the market and as you can see from the picture, the one I bought was a Microplane which is probably one of the most expensive I have seen.  However, it is significantly better than the old one that I had. It grates the garlic and ginger very finely which I require for both dipping and chilli sauce.

Above is the dish with the accompanying sauces on the side.