This site uses its own technical cookies and third-party cookies (technical and / or profiling) to provide a better online experience.
To learn more or opt out of all or some cookies, see the page Cookie.
By clicking on "Ok", on any element of the page or continuing navigation in any other way, you are consenting to the use of cookies.



Course: Starter
Cuisine: Sichuan
Chef: Chai Xin
Featuring: Meat Spicy


- 100g boneless, skinless poached chicken
- 30g chilli oil
- 5g chopped peanuts
- 3g sesame seeds
- 5g diced scallions
- 20g soy sauce
- 5g sugar
- 3g Sichuan pepper oil


1.Cut the chicken into strips.

2.Mix together the soy sauce and the sugar, and pour over the chicken.
3.Add the chilli and Sichuan pepper oils and then top with the peanuts, sesame, and scallions.



If it is true that Cortona is the undisputed homeland of the Italian Syrah, it is also true that it...

View details