I am a big fan of Fuchsia Dunlop. You have to hand it to her, not many people would not only learn how to cook in the Sichuan way, but also learn the language so she could learn how to cook in the Sichuan. Amazing.
I’ve had her book “Sichuan Cookery” for a few years now, and am slowly (too slowly if you ask me) working my way though it.
The food of Sichuan has hooked me, I think it’s something to do with those peppers, they don’t attack you full on, but slowly oh so slowly they work their wonderful magic upon you, and instead of burning your mouth, they numb it. But in a fresh way, not a painful way. Well I do not find it painful, I enjoy the sensation.
I recently made a “master sauce”. It’s three weeks old now, so it will take many more months and uses for it to become how I want it. So after poaching a chicken in it, I let the chicken cool down, then sliced the meat very thinly, as I was a twitching to make this recipe again.
It’s great as a snack or part of an appetizer for dinner with friends. I did however forget to buy the spring onions, they add a good textural addition to the dish.
Hot and Numbing Chicken Slices by Fuchsia Dunlop
300g Cold cooked Chicken meat
4 Spring onions, white part only (if using)
4 tsp White sugar
2 tbsp Light Soy Sauce
2 – 4 Tbsp Chilli oil
1 tsp Sesame oil
½ tsp Ground roasted Sichuan peppercorns
- Cut the chicken into thin slices
- Thinly slice the spring onions on the diagonal
- In a bowl, add the sugar, then the soy sauce. Stir to dissolve the sugar. Add the oils and stir.
- Place the spring onion and chicken slices on a plate.
- Sprinkle over the ground Sichuan pepper. Drizzle the sauce over the chicken and onion slices.
- Mix the chicken in with the sauce so every part is covered.
- Eat and enjoy.
Sichuan Cookery by Fuchsia Dunlop - Buy Here