SICHUAN DRIED CHILLIES RECIPES

Steps:

• Combine marinade ingredients in a large bowl with the chicken.? Set aside until ready to cook. ? Place Sichuan peppercorns in a dry frying pan or wok over medium-high heat. Toast the peppercorns, shaking the pan regularly, until they are aromatic and just starting to smoke. Transfer to a mortar and pestle and grind to a fine powder. ? Make the stir-fry sauce by mixing together the soy sauce, Chinese Shaoxing wine and sugar. ? Place the flour in a large tray or bowl. Add the marinated chicken pieces and toss to coat. Shake off excess flour before frying the chicken pieces. ? Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook chicken in batches until golden and cooked through (about 3-4 minutes). Drain on paper towel. ? Heat 1 tbsp of oil in a clean wok or large frying pan over high heat. Add the garlic and stir-fry for 10 seconds. Then add the ginger and dried chillies. Then add the cooked chicken, Sichuan pepper powder, spring onions and the stir-fry sauce mixture. Stir-fry until well combined. Remove from heat and serve.

Steps:

• To Prep In a large pot add the rice and water. Simmer on stove top for 12 mins until cooked. Leave covered until serving, then fluff with a fork. While the rice is cooking, cut the fish into similar sized chunks. Lightly coat in cornflour and set aside. Finely slice the spring onions and long red chilli into strands. To Cook Heat the vegetable oil in a work on medium/high heat. Once hot, cook the fish in 2 batches (approximately 3 mins each batch), until crispy. Remove from work and set aside. Pour out half of the oil, then add the dried chillies, cook for 1 min and remove from the oil. Add garlic cloves and half of the Sichuan peppercorns, stir until fragrant. Return the fish to the wok, then add soy, Shaoxing wine, vinegar and chilli oil. Toss gently to combine. Remove from wok, then sprinkle on remaining Sichuan peppercorns and top with finely sliced spring onion and red chilli. Serve immediately with rice to enjoy the crispy coating.