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Sichuan Mouthwatering Chicken
  • Sichuan Mouthwatering Chicken
  • Sichuan Mouthwatering Chicken
Sichuan Mouthwatering Chicken

Sichuan Mouthwatering Chicken

The intriguing name of this classic dish is owed to the use of lots of Sichuan pepper in the dressing. Sichuan pepper is the berry from a prickly ash tree, and has a lovely fragrant citrus scent as well as an extraordinary numbing effect on the tongue when eaten. It adds a fantastic flavour to this simple and spectacular-looking dish that's as mouth-watering to look at as it is to eat!

To make this recipe, you'll need:

BADIAN BLEND: 1 tsp

LA JIAO BLEND: 3 tsp

MA LA BLEND: 4 tsp

ZHIMA BLEND: 3 tsp

Need the blends?

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Description
More Info

Book: How to Be a Noodle Legend

Page number: 64

Effort: Medium effort

Serves: 4

Prep: 15 mins

Cook: 50 mins

Origin: China
Shopping List

  • 2 chicken breasts or skinless thighs (about 400g total weight)
  • 1 bunch of spring onions - ½ thinly sliced, ½ cut into 5cm lengths
  • 2 cloves of garlic - finely grated or crushed
  • ½ a cucumber - cut into 5cm long matchsticks
  • 1 chicken stock cube
  • 2 tbsp vinegar (rice, white wine or cider vinegar is best)
  • 2 tbsp soy sauce (any type)
  • 1 tbsp Shaoxing wine or sherry (optional)
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 75ml oil (sunflower or vegetable oil is best)
Blends Needed

BADIAN BLEND: 1 tsp

LA JIAO BLEND: 3 tsp

MA LA BLEND: 4 tsp

ZHIMA BLEND: 3 tsp
Goes Great With
Also Works a Treat With
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D
Deborah Brown

This dish is an absolute winner. We had it as a main with stir fried noodles and beansprouts. Billy said he could eat the delicious sauce with just about anything and I agree. This will be a favourite in the hotter months of a year for sure. The flavours are nothing short of spectacular. Thanks guys.