SICHUAN CHICKEN LAAB W/ PICKLED PEANUT SALAD

SICHUAN CHICKEN LAAB W/ PICKLED PEANUT SALAD

Mouth numbing, sweet, salty, savoury, crunchy, fresh….

I have been cooking this dish for a few weeks now and finally I have the recipe to share with you. It's outrageously tasty. If you don't have sichuan peppercorns don't worry it will still be amazing. Sichuan peppercorns give it a really deep powerful aroma and kick. They make your mouth tingle and feel almost numb, it's a real buzz. Tofu would also work for a vegan version. Get ready to go to flavour town and back. 

Serves 2

INGREDIENTS

• 1 tablespoon sichuan peppercorns 

• 1 teaspoon black pepper toasted

• 1 tablespoon coconut oil

• 1 teaspoon chilli flakes  

• 2 garlic cloves (sliced)

• 1 thumb ginger (finely sliced)

• 2 spring onions - keep green heads for garnish

• 5g fresh coriander 

• 400g minced chicken

• pinch sea salt

• 1 tablespoon sesame oil

• 2 tablespoons soy sauce

• 1 tablespoon fish sauce 

• 1 tablespoon agave or raw honey

• 1/2 lime (juice)

• 6 baby gem lettuce cups

PICKLED PEANUT SALAD

• Small handful toasted peanut (crushed or chopped)

• 1cucumber (julienned) 

• 1 carrot (julienned) 

• 1 tablespoon apple cider vinegar 

• 1 tablespoon agave or raw honey

• 1 teaspoon fish sauce 

• 1/2 lime (juice) 

• 1 teaspoon sesame seeds

• 1 teaspoon nigella seeds

• pinch salt 

GARNISHES

• fresh coriander

• spring onion tips

• leftover peanuts 

• sesame seeds

• nigella seeds

• 1/2 lime (juice)

METHOD

Put a wok on medium high heat. Add sichuan peppercorns 

and black peppercorns and toast for a few minutes until they release their aromas. 

Add the peppercorns to a pestle and mortar, give them a good bash and grind down to a rough powder. In the same wok add coconut oil, once its melted add chilli flakes, garlic, ginger (finely sliced) spring onions and fresh coriander. Fry this for a few minutes until it starts to golden. Add the minced chicken to the pan and break it down with a spatula before frying it off. Once it has started to cook and colour a little, season with salt and then add soy sauce, fish sauce, agave or raw honey. Give it a good stir and let the chicken cook further and get a little golden in parts. This will only take about 5 minutes. 

Meanwhile lightly toast some peanuts until golden then add to a pestle and mortar and bash a little. Add apple cider vinegar, agave or raw honey, fish sauce and lime to a bowl and give it a little mix. Add in julienned carrot and cucumber along with peanuts and give it a good mix. A touch of salt just before serving.

Finish off the laab by adding a squeeze of lime and some coriander heads and give a final stir. 

Wash and remove lettuce cups ready for serving. Build your lettuce cups with some of the 

chicken laab and then some of the peanut salad. Roll them up and enjoy. 

Pairs perfectly with some jasmin rice or eat it as it is. Getting ready for the flavours!