For 2 (for 4)
Jasmine Rice: 1 bag (2 bags)
Chicken Stock Pot: 1 (2)
Cornflour : ½ pod (1 pods)
Ginger: 1 piece (2 pieces)
Spring Onion: 1 bunch (2 bunches)
Chicken Thighs: 1 pack (2 packs)
Red Chilli: 1 (2)
Chilli Flakes: 1 pod (2 pods)
Sichuan Pepper: 1 pod (2 pods)
Shaoxing Wine: 1 pod (2 pods)
Rice Wine Vinegar: 1 pod (2 pods)
Sesame Oil: ¼ pod (½ pod)
Per serving: Energy (kcal) 911 Fat 26g of which saturates 6g Carbohydrates 122g of which sugars 4g Protein 48g Salt 2.2g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Cooks in the Hunan region of China were some of the earliest and most enthusiastic adopters of the chilli pepper, but this famous recipe is said to date back as far as a thousand years earlier— perhaps that’s why the heat of its fresh chilli slivers tends to be eclipsed by the pleasant tang and succulent savouriness. The sharp, clear vinegar together with the citrus aroma of Sichuan pepper gives the dish its refreshing, bright quality. You might find stir-frying it fast-paced and even chaotic, but the end result is a deceptively tranquil and elegant looking dish!
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 25 minsFor 4 - 30 mins
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