Sichuan Style Chicken Rice
A big flavour, deeply savoury, intensely rich, and nice and spicy recipe, flavoured with a Sichuan chilli bean paste called Toban Djan.
Ingredients
Directions
- 1
Give the rice a really good wash, drain well and chuck it into a small saucepan. You want everything nice and snug so the rice cooks evenly.
- 2
Whisk together the chilli bean paste, Shaoxing rice wine, dark soy, light soy, white wine vinegar and chicken stock. Pour over the rice. Add the ginger, garlic, white parts of the spring onions and finally the chicken. Bring to the boil, cover and cook on low for around 25-30 minutes or until the chicken is cooked through and the rice tender. You will get a lovely bit of crispy rice on the bottom.
- 3
Slice up the chicken and serve it with bowls of rice. Have loads of finely chopped spring onions, smashed peanuts, coriander, dark soy sauce and chilli oil to serve.
