Christopher Kimball travels to London to cook with Fuchsia Dunlop, author of “The Food of Sichuan.” Back at Milk Street, he makes Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, an extremely flavorful take on chicken salad. Wes Martin dives deep into toban djan, an essential Sichuan ingredient, to prepare Sichuan Red-Braised Beef. Then, Rosemary Gill gives a lesson on Tofu 101 and shows us how to make Spicy Broccolini with Seared Tofu and Sesame Oil.
Get the recipes:
Sichuan-Style Cold Poached Chicken with Double Sesame Sauce: https://bit.ly/4gAu6Vx
Sichuan Red-Braised Beef: https://bit.ly/4gmqvea
Spicy Broccolini with Seared Tofu and Sesame Oil: https://bit.ly/41Cnxxk
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9 Comments
Got to make all three dishes now. Mouth-watering!
When referring to an expert in the first segment, would it not be a better approach to refer to an actual native? The adaptations I expect from the following cooking segments because that’s the point. But to filter this cuisine through an additional lens of someone who visited the area diminishes the point of this episode. An “expert” lacks the cultural understanding a true native has.
A good shortcut would be to use a store-bought rotisserie chicken for the first dish.
Two great dishes worthy of making at home, easy and flavorful. But no to the tofu. As I understand it, anything from soybeans is not a healthy food for men.
What happened to the staff that used to present on this show?
We all say Sichuan peppercorns , but what you really want are the outside coverings only.
The little black seeds that often accompany the outside coverings should be discarded. They are too bitter.
Very SIMPLE and easily to make exotic dishes, especially for the BACHELOR like myself, I most definitely appreciate the substitute creations for ingredients, such as the TOBAN DJAN, not sure if I will be able to find that but I am really eager to try that TOFU meal😋🙋
Great foods clearly presented …
Why she looked so scared on the thumbnail