Preheat oven to 200°C. Arrange Ingham’s Chicken Breast Nuggets on a lined oven tray and bake for 18 minutes, turning once.
Pour both the vegetable and sesame oils into a wok over a moderate heat and fry the Szechuan peppercorns for 1 minute, until aromatic. Add the onions, ginger, garlic and chilli, then cook for 5 minutes, stirring regularly, until softened.
Mix in the tomato paste and cook until the mixture begins to stick to the bottom of the wok, then pour in the soy sauce and cooking wine. Simmer until thickened, then remove from the heat. Stir in the eggs, celery and half the shallots, then spoon onto plates and top with the nuggets and remaining shallots. Serve with steamed rice.
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