Browse 2 recipes collected around spicy dishes.
◷ 47 minmedium
Tender chicken, crunchy roasted peanuts and spring onions in a glossy, tangy sauce with dried chillies and Sichuan pepper. Cook the chicken in small batches for lightly browned edges, then serve with jasmine rice.
Oct 17
◷ 51 minmedium
Soft tofu and minced pork in a glossy, chilli-hot sauce with doubanjiang, fermented black beans and tingling Sichuan pepper. Gentle simmering keeps the tofu tender, while a little cornflour gives the sauce a light gloss. Serve with steamed jasmine rice.
Oct 8Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 23 minutes. Cooking takes 35 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: raw boneless, skinless chicken thighs, light soy sauce, Shaoxing rice wine, cornflour, cold water. Equipment: 28–30 cm heavy frying pan or wok, Approximately 1.5-litre saucepan with a tight-fitting lid, Digital food thermometer, Chopping board and knife, Kitchen scissors, Marinade bowl and small sauce bowl, Clean plate for cooked chicken, Heatproof spatula, Fine sieve.
Kitchen tip: Keep each chicken batch to approximately 200 g in a 28–30 cm pan. For a smaller pan, use three batches and allow extra cooking time.
Preparation takes 19 minutes. Cooking takes 35 minutes. Allow 51 minutes in total. Makes 4 servings. Key ingredients: soft block tofu, minced pork, rapeseed oil, fresh ginger, garlic. Equipment: 28–30 cm wok or deep sauté pan, at least 3 litres capacity, 1.5–2 litre saucepan with a tight-fitting lid, Slotted spoon and colander, Mortar and pestle or spice grinder, Small bowl for cornflour slurry, Heatproof spatula or spoon, Digital food thermometer.
Kitchen tip: Keep the tofu at a gentle simmer and nudge it with the back of a spoon. Vigorous stirring and hard boiling can break soft tofu apart.