I added it to a dish with silken tofu, dried mushrooms, dried tofu, ginger, spring onions, and.... oyster sauce. Sounds like a recipe for disaster? Well it turned out quite tasty but I'm not sure that I'd use the same combination again.
In the meantime, here's a better pic of my version of Sichuan chicken. I know, it's not the traditional way of cooking it, but it sure is tasty (even I ate a lot of it!)
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