Jeremy Pang served up a mouthwatering Sichuanese style chicken with Sichuan peppercorns and chilli oil on Jeremy Pang’s Asian Kitchen.

The ingredients for the stock spices: ¼ thumb sized piece ginger, finely sliced, 4 dried red chillies, 4 spring onions, roughly chopped and 2 bay leaves.

For the poaching liquor: 4 corn fed chicken thighs, on the bone, 3-4 tbsp. Shaoxing rice wine (or dry sherry), 1 tsp. salt, 1-1.5L water or chicken stock and Ice (for cooling the chicken).

The base spice: ½ tbsp. Sichuan peppercorns, ½ tsp. ground cumin, ½ tsp. five spice powder, 2 tbsp. sesame seeds, 3 cloves garlic, finely chopped, A thumb size piece of ginger, smashed and roughly chopped, A handful of coriander, finely chopped and 1-2 spring onions, roughly chopped.

To serve: 3-4 tbsp. salted roasted peanuts (for garnish).

For the sauce mix: 3-4 tbsp. Lee Kum Kee Chiu Chow Chilli Oil, 3 tbsp. Lee Kum Kee Seasoned Rice Vinegar and 2 tbsp. sugar.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.