Sichuan Chicken
Sichuan Chicken



  • 1 tbsp rice wine
  • 1 tbsp cornflour
  • 1 thinly sliced chicken breast
  • 4 tbsp veg oil
  • 15 dried chillies
  • 2 tsp Sichuan peppercorns
  • 4 thinly sliced celery stalks
  • 2 thinly sliced garlic cloves
  • 4 cm piece of sliced ginger
  • 2 sliced spring onions
  • 2 tbsp chilli paste
  • 1 tsp chilli powder
  • 300ml chicken stock
  • salt
  • Mix the rice wine, cornflour, and some salt in a bowl, and add the chicken. Coat well, and marinate in the fridge for 30 mins. When ready, heat 2 tbsp of oil in a wok and fry the peppercorns, chillies, and celery for 3 mins, then remove and drain on kitchen paper.
  • Add a little more oil to the wok and fry the garlic, spring onions, ginger, and chilli paste. Stir in the chilli powder, fry for 2 mins, then add the stock. Simmer for a minute, then add the chicken slices and gently poach for 10 mins. Ladle the broth into bowls and top with the fried chilli mix and some parsley.
30 mins
2 serving

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