Sichuan Mouthwatering Chicken with Smashed Cucumber

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5 mins

50 mins

3/5

In stock
£3.25

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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.

Recipe

5 mins

50 mins

3/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Hot

Origin

Popular Style

Chinese

Country

China

  • 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
  • 1 cucumber
  • 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
  • Small saucepan
  • Mixing bowl
  • Measuring jug
  • Sieve

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