* 4 skinless chicken breasts or 8 chicken drumsticks
* 4 tablespoons of Chinkiang rice vinegar
* 2 teaspoons demerara sugar, jaggery, brown or muscovado sugar
* 1 tablespoon dark soy sauce
* 1 tablespoon of Szechuan peppercorns, crushed or whizzed in a coffee grinder
* 1 tablespoon olive oil
* A handful of fresh parsley - coriander would have been more appropriate, but I have none today, so opted for the parsley
* Pinch of salt

===Method===
* Add the Chinkiang rice vinegar, soy sauce, sugar, olive oil and salt and Szechuan peppercorns to a bowl and mix well
* Cut a few slashes into either side of the chicken pieces
* Add the chicken pieces to the mixture and marinate for a good few hours in a cool place, turning now and again. ''(Cover with aluminium foil or cling film to stop the cats getting at them - as well as airborne bacteria)''
* Cook the chicken on preheated sandwich press for 12 minutes, turning once. A barbecue hotplate would take about the same time but you will need to turn it more often.
* Sprinkle with the freshly chopped herbs

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