Sichuan Chilli Chicken Stew

Ching He-Huang shows that slow cooking Chinese-style produces moist and moreish results in her mouth-watering chilli chicken stew
By Ching-He Huang
Sichuan Chilli Chicken Stew
  • Rating:
  • Serves: 3
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

  • 2 cloves garlic, crushed
  • 2 tsp grated ginger
  • 2 tbsp chilli bean sauce, (Doban jiang)
  • 6 whole chinese dried mushrooms
  • 4 chicken thighs
  • 1 tbsp dark soy sauce
  • 2 tbsp Chinese rice wine
  • 1 litres water
  • 1 aubergine
  • 1 spring onion, chopped
  • coriander leaves
  • jasmine rice, to serve
  • 1 small red bird's eye chilli, chopped

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.

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