You are here:

Sichuan chilli chicken stew

Ching He-Huang from Great Food Bites
Ching He-Huang shows that slow cooking Chinese-style produces moist and moreish results in her mouth-watering chilli chicken stew

Sichuan chilli chicken stew

Method

1. Place all the ingredients, except the aubergine, spring onion and coriander in a casserole dish and cook for 1 hour 10 minutes.
2. Add the aubergine and cook for a further 15 minutes.
3. Add the spring onion and coriander and cook for a final 5 minutes.
4. Serve immediately with steamed jasmine rice.

Comments add a comment

Be the first to add a comment...

Serves: 3

Prep: 30 min
Cook: 1 hr 30 min

Ingredients
2 cloves Garlic, crushed
2 tsp grated ginger root
2 tbsp Chilli bean sauce, (Doban jiang)
6 whole Chinese mushrooms
4 Chicken thighs
1 tbsp dark Soy sauce
2 tbsp Chinese rice wine
1 litre water
1 aubergine, cut into chunks
1 spring onion, chopped
coriander leaves
jasmine rice, to serve
1 small red bird's eye chilli, chopped