Szechuan Chicken/ Tofu

Ingredienser

We don’t use 150mls chicken stock- 100mls gives thicker sauce

It’s light soy sauce, not dark

2 tablespoons rice wine

3/4 teaspoon black vinegar- balsamic is an ok substitute

2 teaspoons sesame oil- important for flavour

1.5 teaspoons cornflour

For main ingredients- ignore the whole dried chilis just use dried chili flakes- a teaspoon gives a good heat.

( the whole chili thing just creates a chili toxic mist which makes you cough and eyes water and adds no flavour benefit)

Rest of ingredients are ok

Can use any nut you fancy. Peanut or cashew. We have also stopped dry frying them- no added flavour.

We also had small button mushrooms- added after the chicken chunks- not included in the recipe but we had in a Sichuan restaurant in London and it was very good!

Vejledning

My advice make make the sauce in a jug before you start.

Stir fry chili flakes for 30 secs, then add sichuan pepper corns ( whole not crushed- use 10) and whole garlic for 30 secs then add ginger for 30 secs then add chicken. Stir fry until sealed, then add mushrooms( if using) if not continue with chicken until nearly cooked.

Then add sauce and stir for constantly until thick. About 2 minutes.

Add spring onions

Then add nuts and serve

Re the sauce- remember to use sugar as per photo- I didn’t list this as I didn’t think it needed clarification!

Good luck

🥢🍚🍗🌶️🥜🌝🫄