Chinese Take your dinner-party guests on a culinary tour of China with these easy versions of regional dishes recipes ELENA SILCOCK photographs STUART OVENDEN
he trick with these Chinese dishes is to prepare most of your ingredients in advance. The actual cooking times are often quick once you get going. When cooking this menu, stick your chicken wings in the oven while prepping the rest of the courses, starting with all the chopping and slicing, then complete the final steps of the rice and veg when the fish is in the oven. Add some prawn crackers (see p45), and use chopsticks and small bowls to set the scene.
Sichuan chicken wings SERVES 4 PREP 10 mins COOK 55 mins EASY
800g chicken wings 1 tbsp baking powder 11/2 tsp Sichuan peppercorns 11/2 tsp chilli flakes 3 tbsp Shaoxing wine
11/2 tbsp garlic and ginger paste 3 tbsp each dark and light soy sauce 11/2 tsp sesame oil 3 tbsp palm sugar to serve chopped peanuts chilli flakes
1 Heat oven to 160C/140C fan/gas 3. Toss the chicken in 1 tsp salt and the baking powder – this is the secret to getting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more. 2 Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using a pestle and mortar. Tip into a saucepan, then add the rest of the ingredients apart from the chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for 8-10 mins until thickened and bubbling. Set aside. 3 Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 mins until bubbling and sticky. Serve the chicken scattered with the peanuts and chilli flakes. PER SERVING 310 kcals • fat 17g • saturates 5g • carbs 9g • sugars 7g • fibre 1g • protein 28g • salt 5.5g
42 BBC Good Food Middle East June 2018