Well, these dishes are not actual Fuchsia Dunlop recipes but are very much influenced by the recipes in her book “Every Grain Of Rice”.

The chicken was breast meat, marinated in a paste made from rice wine, cornflour, light soy sauce, sugar and a little salt. It was fried in a hot wok with some sunflower oil and then I added chopped garlic, ginger and the white parts of some spring onions and fried for a bit more. Then I added a tablespoon of chilli bean paste, some rinsed black beans and some sliced red and green pepper and cooked this for a few more minutes before adding some water and reducing the heat until the chicken was cooked.

It was garnished with the finely-chooped green parts of the sprint onions.

The beansprouts and choi sum were blanched in boiling water and drained. They were then added to a wok with hot oil that had been seasoned with a few fried Szechuan chillies and some Szechuan peppercorns.

To this I added some Chingkiang black vinegar, some thinly-sliced red and green peppers and a splash of sesame oil.

These dishes were served with plain fragrant rice.

All in all, a pretty successful meal that showed how you can use the principles of a style of cooking to create your own dishes that are in the spirit of the originals.

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