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Sichuan Mouthwatering Chicken with Garlic Aubergine

Sichuan is famous for the mountains of chillies and Sichuan pepper that feature in much of its cooking. Historically, Sichuan was known as one of the Four Great Culinary Traditions in China, alongside the food of Jiangsu, Guangdong and Shandong. Mouthwatering chicken is one of the most popular dishes of the Sichuan region and a perfect balance of tongue-tingling textures and flavours, as well as making a spectacular centrepiece for this Sichuan meal. We’re serving it here with fragrant garlic aubergine, a delicious crispy sesame tofu dish and rice cooked in the fragrant chicken stock.

50 mins

1 hr 15 mins

3/5

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£8.67

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Sichuan is famous for the mountains of chillies and Sichuan pepper that feature in much of its cooking. Historically, Sichuan was known as one of the Four Great Culinary Traditions in China, alongside the food of Jiangsu, Guangdong and Shandong. Mouthwatering chicken is one of the most popular dishes of the Sichuan region and a perfect balance of tongue-tingling textures and flavours, as well as making a spectacular centrepiece for this Sichuan meal. We’re serving it here with fragrant garlic aubergine, a delicious crispy sesame tofu dish and rice cooked in the fragrant chicken stock.

Click here to read all about our spice travels to research different recipes!

Recipe

50 mins

1 hr 15 mins

3/5

Serves

4

Effort

High Effort

Main Ingredient

Chicken

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Hot

Origin

Popular Style

Chinese

Country

China

Aromatic Spices: ginger, garlic, star anise, cassia, Sichuan pepper, mild chilli flakes, oil, salt
Tofu Spices: white SESAME, black SESAME, star anise, Sichuan pepper, fennel, cassia, cloves
Cabbage Spices: long chilli
Aubergine Spices: garlic, white pepper, onion
Chicken Stock Blend: ginger, bay, star anise, chives
Chilli Oil Blend: chilli, Sichuan pepper
Sesame Seeds: white SESAME

May contain CELERY and MUSTARD. Allergens are listed in CAPITALS
  • 4 chicken legs or 500g skinless boneless chicken thighs
  • 396g block of firm tofu
  • 2 aubergines
  • ½ small white cabbage
  • 1 bunch of spring onions
  • A large chunk of fresh ginger
  • 4 cloves of garlic
  • 1 cucumber
  • 1 pepper (any colour)
  • 4 tbsp vinegar (black rice vinegar is best but wine or cider vinegar is fine)
  • 2 tbsp cornflour
  • 4 tbsp soy sauce (any type)
  • 1 ½ tsp sugar
  • 3 tbsp Shaoxing wine or sherry (optional)
  • 300g jasmine or standard long grain rice
  • 1 tbsp sesame oil or use sunflower or vegetable oil
  • Oil for frying (sunflower or vegetable oil is best)

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