As stunning as it is simple, this hot little number isn’t exactly traditional Szechuan fare, though it may quickly become tradition.
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A delicate concoction of chicken flavored with red chiles, sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong’an county.
Dry-fried green beans are one of Sichuan’s most famous recipes. The beans are fried until slightly wrinkled. Ground pork and rice wine round out the flavor.
The origins of Chinese Kung Pao Chicken are murky, but this recipe for chicken, peanuts, and red chiles bathed in a rich kung pao sauce is a winner.