If you’re a fan of bold, spicy flavors, this Sichuan Chicken recipe is the perfect dish to tantalize your taste buds. With a harmonious blend of heat, sweetness, and umami, this Chinese classic ...

You may think from the name that chin jiew gai – Sichuan pepper chicken ... so that’s what I used in this recipe. Because the breast cooks quickly, I cut the chicken into larger pieces ...

The poaching liquid can be reduced then used as a light chicken stock. Kou shui ji is a Sichuan dish that translates to saliva chicken or mouth-watering chicken, because it's so delicious it gets ...

Add remaining vinegar, ground Sichuan peppercorn, soy sauce, salt, sugar and 500 ml (2 cups) water. Let it simmer on low heat. Once the oil splits, add Asian celery and stir to incorporate.