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Kung pao partridge with green slaw
Fruit and vegetables
3
garlic
cloves
100g/3½oz fermented
chilli
bean paste
100g/3½oz green
kale
, julienned
50g/1¾oz nori
seaweed
(blitzed to powder)
1 whole preserved
lemon
(pips removed)
2 pickled red
chillies
12 Szechuan dry
chillies
spring onions
, very thinly sliced on the angle
Tins, packets and jars
1.5 litres/2¾ pints
chicken stock
35g/1¼oz
oyster sauce
100g/3½oz sweet
chilli sauce
4 fermented or pickled jalapeños
150g/5½oz Japanese kewpie
mayonnaise
Cooking ingredients
2 tbsp
rapeseed oil
115g/4oz light
soy sauce
1
cinnamon
stick
2
cloves
3
star anise
1 tsp
cumin
seed, toasted
1 tsp Szechuan
peppercorns
½ tsp
coriander seeds
½ tsp
fennel seeds
½ tsp ground
star anise
1 tsp Szechuan
peppercorns
40g/1½oz Chinese black
vinegar
85g/3oz light
soy sauce
25g/1oz
rice wine
vinegar
70g/2½oz
caster sugar
1 tbsp
sesame oil
2 tbsp
cornflour
1 tbsp
rapeseed oil
sea salt
2 tbsp crushed dry roasted
peanuts
Dairy, eggs and chilled
2 tbsp plain
yoghurt
Meat, fish and poultry
2 English wild
partridge
(not farmed if possible)
Other
90g/3¼oz table salt
250ml/9fl oz Shaoxing
wine
125g/4½oz
palm sugar
40g/1½oz shaoxing
wine
100g/3½oz mooli, julienned
100g/3½oz bok choy, julienned
2 green and red shiso leaves, julienned
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