100g/3陆oz fermented chilli bean paste
2 pickled red chillies
12 Szechuan dry chillies
3 garlic cloves
100g/3陆oz green kale, julienned
1 whole preserved lemon (pips removed)
50g/1戮oz nori seaweed (blitzed to powder)
spring onions, very thinly sliced on the angle
1.5 litres/2戮 pints chicken stock
100g/3陆oz sweet chilli sauce
4 fermented or pickled jalape帽os
150g/5陆oz Japanese kewpie mayonnaise
35驳/1录辞锄 oyster sauce
70驳/2陆辞锄 caster sugar
1 cinnamon stick
2 cloves
陆 tsp coriander seeds
2 tbsp cornflour
1 tsp cumin seed, toasted
陆 tsp fennel seeds
2 tbsp crushed dry roasted peanuts
1 tsp Szechuan peppercorns
2 tbsp rapeseed oil
1 tbsp rapeseed oil
25g/1oz rice wine vinegar
sea salt
1 tbsp sesame oil
115g/4oz light soy sauce
85g/3oz light soy sauce
3 star anise
陆 tsp ground star anise
40g/1陆oz Chinese black vinegar
2 tbsp plain yoghurt
2 English wild partridge (not farmed if possible)
125驳/4陆辞锄 palm sugar
250ml/9fl oz Shaoxing wine
40g/1陆oz shaoxing wine