Join us for a Sichuan-inspired class to recreate an iconic Chinese dish – a spicy, slightly sweet, and super-tasty Kung Pao. We’ll show you how to master marination (your choice of chicken or veg), the key to stir-frying, and the art of balancing flavour. Plus, we’ll cook up two next-level sides – an easy egg-fried rice and a fresh ribbon salad.
I will walk you through the recipe steps and cook along with you, answering any questions you may have. After just 2 hours, you’ll have plenty of new tricks up your sleeve, plus the confidence to cook up a stir-fried fakeaway like no other.
YOU WILL NEED (serves 2)
4 x free-range chicken thighs, skin off, bone out OR 200g mixed mushrooms (shiitake or oyster work great, but any will do) plus ½ an aubergine
2 tablespoons shaoxing wine
3½ tablespoons low-salt light soy sauce
1 teaspoon cornflour
1 teaspoon low-salt dark soy sauce
1 tablespoon Chinese black vinegar
1 tablespoon hoisin sauce
2 teaspoons caster sugar
½ a red pepper
6 dried long red chillies
7 spring onions
4cm piece of ginger
3 cloves of garlic
2 teaspoons Sichuan peppercorns
3 tablespoons unsalted peanuts
vegetable oil
150g basmati rice
2 large free-range eggs
½ a cucumber
1 large carrot
½ a bunch of fresh coriander (15g)
1 lime
