Hot chillies and Sichuan pepper feature in much of the cooking in the Sichuan province of China - folklore says that Sichuan's high humidity and cold, often rainy weather offer an explanation for the local taste for spicy foods. Mouthwatering chicken is one of the most popular dishes of Sichuan and a perfect balance of tongue-tingling textures and flavours.
Chilli Oil Blend: chilli, Sichuan pepper
Chicken Stock Blend: ginger, star anise, chives
Aromatic Spices: ginger, garlic, star anise, cassia, white pepper, mild chilli flakes
Sesame Seeds: white SESAME
May contain traces of celery and mustard. Allergens are listed in CAPITALS
4 chicken legs or large thighs
1 bunch of spring onions
2 tbsp soy sauce (any type)
3 tbsp vinegar (white wine or cider vinegar is best)
2 tsp sugar
300g jasmine or standard long grain rice
100ml oil (sunflower or vegetable oil is best)
Large lidded pan
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