I am really looking forward to joining James Martin and a host of wonderful chefs to celebrate the 400th episode of Saturday Kitchen on BBC1 at 10.30am today, Saturday 21st March. Congratulations on being the longest running and most successful Saturday morning show ever! I feel very honoured to have regularly been asked to cook on the show and it is definitely one of my favourites. Today I'm leaving my wok at home and heading to the studio to join in the fun. Catch me towards the end of the show and join myself and other special Saturday Kitchen chefs in raising a glass to this wonderful achievement. I hope everyone will tune in for the celebration! I have cooked many different dishes on the show but my favourite has to be Mouthwatering chicken. So, to celebrate this auspicious occasion, here is the full recipe. Enjoy and here’s to the next 400 shows! Love, Ching x Ching’s Sichuan-style "Mouthwatering Chicken" - it is the name used to describe the dish (literal translation: kÇ’u shuÇ jÄ« i.e. mouth-water-chicken).KÇ’u shuÇ jÄ« is a classic Sichuan dish. Traditionally a whole chicken is boiled with ginger, spring onions, Chinese leeks and rice wine. The chicken is sliced into bite size pieces; a numbing spicy red chilli oil (made with ground Sichuan pepper, dried chillies, garlic, ginger with seasonings such as sesame oil, soy sauce, vinegar and peanut paste) is used to drown the chicken pieces giving a spicy hot dish that is addictively good. This dish is usually garnished with coriander and sliced Chinese leeks. This is my "Sichuan-style" kÇ’u shuÇ jÄ«. It is so easy to cook and not as spicy as the original. Chicken thighs are coated well with grated ginger, rice wine, salt, dried Sichuan pepper and dried chillies flakes. The chicken is steamed (instead of boiled) on medium heat until it is tender. The chicken is then shredded off the bone into bite size pieces (all the cooking juices reserved). Then heat some oil, pour over ground Sichuan pepper, dried chillies, add sesame oil, soy, vinegar, mix it with the cooking juices and dress (rather than drown) the shredded chicken pieces in the seasonings. This is perfect for a winter warmer served with Jasmine rice garnished with toasted sesame seeds. The liquor from the cooking juices of the chicken can be served on the size in a pot to moisten the rice. Ingredients For the chicken400g Free-range chicken thighs (or drumsticks)1 bunch (110g) of spring onions 1 inch piece of fresh root ginger, peeled and grated 2 tablespoon mirin 1/2 teaspoon ground Sichuan pepper ¼ teaspoon of ground sea salt 1/2 teaspoon crushed dried chilli flakes For the dressing ½ teaspoon ground Sichuan pepper½ teaspoon crushed dried chilli flakes 2 tablespoons vegetable oil 1 tablespoon light soy sauce 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil400g Basmati rice + 500ml waterToasted sesame seeds Method: Slice the spring onions into 1-inch pieces. Reserve two for garnish. Place the 1-inch pieces on a shallow heatproof dish. Lay the chicken thighs on the spring onions. Rub the chicken with grated ginger, season with mirin, ground Sichuan pepper, ground sea salt, crushed dried chillies and coat the chicken mixing all the seasoning ingredients well. Fill a wok or pan with a litre of water, place a stainless steel steamer rack over the top, place the heatproof dish with the chicken on top of the rack, put a wok lid on and steam on medium heat for 25 minutes. Meanwhile, place the Basmati rice in a colander and wash until the water runs clear. Place the rice in a medium pot and add 500ml of water. Bring this to the boil on high heat, then turn the heat down low and cook covered with lid on 15-20 minutes, until all the rice has absorbed the water and steam. Turn off the heat and fluff rice with a fork. Keep in the warm pot before serving. To check if the chicken is cooked, put a skewer through the chunkiest part of the chicken thigh, it should go through without resistance. Take it off the heat. The chicken will be piping hot so carefully shred the chicken off the bone with a knife and fork and slice and shred the skin too into bite size pieces. Dress on a serving plate. Reserve the cooking juices. Heat a small wok or pan and add two tablespoons of vegetable oil. In a small heatproof bowl add ½ teaspoon ground Sichuan pepper and ½ teaspoon of dried chilli flakes. Pour the hot oil over the spices, sizzling them, then add the light soy, rice vinegar, toasted sesame oil, 4 tablespoon of the reserved cooking juices and mix well. Spoon this sauce over the chicken To serve, finely slice the spring onions and garnish over the chicken. Serve the rice into four bowls and garnish them with some toasted sesame seeds. Put the rest of the reserved cooking juices from the chicken in a small bowl with a spoon, serve on the side, to you can use to moisten and flavour rice with.
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