Barbequed skewers of chicken, lamb or vegetables are very popular in Northern and Western China and often eaten as a street food. This style of cooking is collectively known as 'shaokao' and usually involves a spicy seasoning with lots of Sichuan pepper, sesame and bright red Chinese chillies. Alongside the skewers here is a vibrant 'tiger' salad with a fragrant sesame oil dressing, and a moreish chilli garlic sauce.

SHAOKAO BLEND: white SESAME, white SESAME, black SESAME, chilli, oil, cassia, red bell pepper, Sichuan pepper, white pepper, paprika, star anise, fennel, 
CHILLI GARLIC SAUCE BLEND: red bell pepper, chilli, oil, Korean chilli, garlic, chilli, onion, 
TIGER SALAD BLEND: chilli, oil, Korean chilli, Sichuan pepper, white SESAME, white pepper, cassia, garlic, ginger

May contain CELERY and MUSTARD. Allergens are listed in CAPITALS

• 500g diced chicken (thighs are best) or use diced tofu for a veg version (following the same cooking instructions)
• ½ a cucumber - cut into thin matchsticks
• 2 peppers (any colour) or use 2 large sticks of celery - cut into thin matchsticks
• 30g bunch of coriander - sprigs picked and kept whole
• 1 clove of garlic - finely grated or crushed
• 1 tbsp tomato puree
• 5 tsp sesame oil or use sunflower or vegetable oil
• 40ml vinegar (rice or white wine vinegar is best)
• 2 tbsp soy sauce (any type)
• 2 ½ tsp sugar
• Rice to serve

• Skewers x 4
• Small frying pan x 2
• Mixing bowl