FOR THE MARINADE cup ¼ light soy sauce or 60ml or 4 tablespoon 2 Tbsp Shaoxing rice wine 1 Tbsp rice vinegar freshly ground black pepper to taste marinade for 2 hours
in the fry pan vege oil 3 garlic cloves peeled and sliced 1 slice piece fresh ginger peeled per chicken piece 1 red chili seeded and finely chopped 1 tsp Sichuan peppercorns toasted and roughly ground Zest of ½ orange saute them for 2 mins till you smell the spices being released. add chicken (bown them a bit) then add the marinade add 2 teaspoon of sugar
cook on med heat for 20-25mins, when the chicken is cooked and the sauce is thick
serve in a baguette with some pickled carrots and cucumber
2 Comments
Sichuan chicken thighs by Gordon Ramsay
FOR THE MARINADE
cup ¼ light soy sauce or 60ml or 4 tablespoon
2 Tbsp Shaoxing rice wine
1 Tbsp rice vinegar
freshly ground black pepper to taste
marinade for 2 hours
in the fry pan
vege oil
3 garlic cloves peeled and sliced
1 slice piece fresh ginger peeled per chicken piece
1 red chili seeded and finely chopped
1 tsp Sichuan peppercorns toasted and roughly ground
Zest of ½ orange
saute them for 2 mins till you smell the spices being released.
add chicken (bown them a bit) then add the marinade
add 2 teaspoon of sugar
cook on med heat for 20-25mins, when the chicken is cooked and the sauce is thick
serve in a baguette with some pickled carrots and cucumber
Looks fabulous 👌