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Garlic Pepper Chicken
- Serves
6–8
- Difficulty
Easy
Published 2008
These are delicious chicken nuggets given a Thai makeover and are quite addictive. They were on our dim sum-style bar menu in London – a perfect accompaniment to any number of Asian-inspired cocktails.
Ingredients
500 g 1 litre 1
Method
To make the dressing, pound the ingredients together in a mortar and pestle until smooth.
Cut the chicken into 5 cm chunks, so the meat retains some texture after its double cooking. Heat the master stock to boiling point, add the chicken and turn off the heat. Leave for 25 minutes, then remove the chicken from the stock and drain on paper towel. Mix half the Sichuan spice salt with the
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