Szechuan Chihuahua

Ingredients:

	1 to 1 1/2 T oil
	3 cloves garlic, whole
	5 spring onions, cut into half inch lengths. Use the white bits only.
	3/4 inch ginger
	About 15 dried chilis - You may find them at Asian food stores. They are red/black, shriveled looking incarnations. They are what make this dish special, so don't substitute with anything else. You can add more or less depending on taste.
	300 grams chihuahua meat, cubed.

Marinate the chihuahua in:

	2 Tbsp dark soy sauce
	1 Tbsp Chinese wine or sherry
	1/2 tsp sesame oil
	1/2 tsp sugar
	dash of pepper and salt

Sauce:

	1/2 tsp sesame oil
	3 Tbsp dark vinegar
	2 Tbsp sugar
	1 Tbsp Chinese wine
	1 Tbsp dark soy sauce
	1 T water

Heat oil in wok until it's really hot. Throw in the garlic, ginger and the spring onion and fry until the kitchen resonates with the fragrance. (About a minute will do.) Now comes the incendiary part. Throw in the dried chilis and fry them with the garlic, ginger and spring onion. Don't worry if it starts to smoke, it's supposed to, and this is what imparts that special taste to this dish. Fry them together for another minute or so, then throw in the chihuahua, which will cook pretty fast because of the high heat you're using. Once it looks done, throw in the sauce, jig everything around to mix, and serve up. Very quick, very tasty. If you're especially masochistic, you can nibble on the chilis, but this is only for the very brave. If a thicker gravy is desired, add in a mixture of 1 tbsp corn flour in 1 tbsp water.

Note: This recipe is based on an actual recipe for Szechuan Chicken originally posted to rec.food.recipes. You may find the original at http://www.neosoft.com/recipes/asian/szechuan-chicken.