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The World Food Recipe Box

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Sichuanese Chicken Thigh & Rice


Sichuanese Chicken Thigh & Rice

Ingredients:

Allergens in bold

Chestnut Mushrooms

Spring Onion

Diced Chicken Thigh

Crushed Garlic (sulphur dioxide and sulphites)

Hoisin Sauce (gluten, soya)

Shaoxing Wine Vinegar

Dark Soy Sauce (gluten, soya)

Chinese 5 Spice

Chilli Garlic Sauce (gluten, soya)

Sichuan Peppercorns

Jasmine Rice

Chicken Stock Pot (celery)

Black Beans

Chiu Chow Chilli Oil

Chinkiang Vinegar

Nutritional Information:

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.

Recipe Description:

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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