Smashed Sichuan Chicken

Step 1.

Bring a pot of water to boil and poach your chicken for 10-15 mins on a gentle simmer until cooked through. Reserve the water.

Step 2.

Julienne your ginger and shred your cabbage.

Step 3.

Remove your chicken from the water and place your chicken onto a chopping board, smash it with a rolling pin to shred it up.

Step 4.

Heat up the soy sauce, balsamic vinegar, chilli oil, Sichuan peppercorns, and 500ml of the chicken poaching liquid. Grate in your garlic and add in your ginger. Heat until it's bubbling and slightly reduced for about 3 mins.

Step 5.

Place your chicken and cabbage into the liquid and mix gently.

Step 6.

Transfer onto your serving plate along with the juices and sprinkle with toasted sesame seeds and chilli powder.

Step 7.

Serve with rice and eat this with a spoon so you get that lovely juice at the bottom!

I've used balsamic vinegar as it is easily found, but if you have access to a Chinese supermarket then grab some Chinkiang vinegar for the real deal. You could even serve this with egg noodles, just skip out the poaching liquid mix them in at the end.

500g Chicken Breasts

5cm Knob Of Ginger

¼ Savoy Cabbage

4 Tbsp Soy Sauce

1 Tbsp Balsamic Vinegar

2 Tbsp Crispy Chilli Oil

3 Cloves of Garlic

1 Tsp Ground Sichuan Peppercorns

½ Tsp Chilli Powder (optional)

½ Tsp Toasted Sesame Seeds (optional)