Sichuanese Chicken Thigh & Rice
For 2 (For 4)
Mushrooms: 1 pack (2 packs)
Spring Onions: 1 bunch (2 bunches)
Diced Chicken Thigh: 1 pack (2 packs)
Crushed Garlic: 1 sachet (2 sachets)
Hoisin Sauce: 1 pod (2 pods)
Jasmine Rice: 1 pack (2 packs)
Chicken Stock Pot: 1 (2)
Black Beans: 1 pod (2 pods)
Chiu Chow Chilli Oil: 1 pod (2 pods)
Chinkiang Vinegar: 1 pod (2 pods)
Shaoxing Wine Vinegar: 1 pod (2 pods)
Dark Soy Sauce: 1 pod (2 pods)
Chinese 5 Spice: 1 pod (2 pods)
Chilli Garlic Sauce: 1 pod (2 pods)
Sichuan Peppercorns: 1 pod (2 pods)
Per serving: Energy (kcal) 768 Fat 21g of which saturates 5g Carbohydrates 101g of which sugars 18g Protein 41g Salt 7.44g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Sichuan province is often nicknamed the ‘heavenly country’ due to the diversity and abundance of its food and natural resources, but what has really defined the cuisine throughout history is its openness to unfamiliar ingredients and new experiences. Sichuan chefs have experimentally combined old with new for hundreds of years, ever since chilli peppers from Mexico first met Sichuan pepper to create the famous ma-la (numbing-spicy) flavour. This recipe might seem like a flavour jumble, but the gentle simmering creates an even yet complex sauce that enhances the natural umami of the chicken and mushrooms.
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 30 minsFor 4 - 40 mins
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