Ching-He Huang served up a tasty (Kou shui ji) chicken with spiced peanut noodles and Sichuan mouth-watering sauce on Saturday Kitchen.

The ingredients for the tender chicken and stock are: 1 large chicken, preferably organic (approx. 1.65kg), or chicken thighs or drumsticks, 5cm fresh root ginger, peeled, 1 tsp Sichuan peppercorns, 1 tbsp Shaoxing rice wine or dry sherry, 4 spring onions, sliced to 5cm thick and ½ tsp ground white pepper.

For the spiced peanut noodles: 400g dried Taiwanese-style knife cut noodles, 1 tsp toasted sesame oil, 4 tbsp crunchy peanut butter, 80ml freshly boiled water, 2 tbsp dark soy sauce, 2 tbsp black rice vinegar, 2 tbsp golden syrup, 3 large garlic cloves, crushed and 1 large red chilli, seeds removed and finely chopped.

For the Sichuan mouth-watering sauce: 4–5 tbsp rapeseed oil, 2 tbsp crushed garlic, 2 tbsp grated fresh root ginger, 1 tsp ground toasted Sichuan peppercorns, 2 tsp dried red chilli flakes, 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) and 100ml chicken stock or cooking liquor from the chicken.

To garnish: 2 spring onions, thinly sliced, 1 large red chilli, seeds removed and finely chopped, 1 tbsp toasted white sesame seeds, ½ tsp dried red chilli flakes, fresh coriander, stems finely chopped, leaves picked, assorted edible flowers and 2–3 fresh limes, halved.

See recipes by Ching in her book titled: Wok for Less – Budget-Friendly Asian Meals in 30 Minutes or Less available from Amazon now.