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Kou shui ji with spiced peanut noodles
Fruit and vegetables
5cm/2in fresh root
ginger
, peeled
4
spring onions
, sliced to 5cm/2in thick
3 large
garlic
cloves, crushed
1 large red
chilli
, seeds removed and finely chopped
2 tbsp crushed
garlic
2 tbsp grated fresh root
ginger
2 tsp dried red
chilli
flakes
2
spring onions
, thinly sliced
1 large red
chilli
, seeds removed and finely chopped
½ tsp dried red
chilli
flakes
fresh coriander
, stems finely chopped, leaves picked
2–3 fresh
limes
, halved
Tins, packets and jars
400g/15oz dried Taiwanese-style knife cut
noodles
4 tbsp crunchy
peanut butter
2 tbsp
golden syrup
100ml/3½fl oz
chicken stock
or cooking liquor from the chicken
Cooking ingredients
1 tsp
Sichuan peppercorns
½ tsp ground
white pepper
1 tsp toasted
sesame oil
2 tbsp dark
soy sauce
2 tbsp black
rice vinegar
4–5 tbsp
rapeseed oil
1 tsp ground toasted
Sichuan peppercorns
3 tbsp low sodium light
soy sauce
3 tbsp black
rice vinegar
1 tbsp toasted
sesame oil
1 tbsp
chilli oil
of your choice (homemade or shop-bought)
1 tbsp toasted white
sesame seeds
Meat, fish and poultry
1 large
chicken
, preferably organic (approx. 1.65kg/3lb 8oz), or
chicken
thighs or drumsticks
Other
1 tbsp Shaoxing rice wine or
dry sherry
80ml/2¾fl oz freshly boiled water
assorted edible flowers
Back to recipe
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