SICHUAN CHICKEN WITH NOODLES

SERVES 4 PREP 20 MINS COOK 15 MINS PER SERVE 2272kj

2 tbsp Sichuan peppercorns 1 tbsp sea salt flakes 4 chicken thigh fillets, trimmed 1 tbsp peanut oil 450g wide fresh rice noodles 1 bunch choy sum, halved 1 bunch broccolini, chopped ¼ cup water 2 tbsp soy sauce 2 tbsp sweet chilli sauce 1 tsp chopped ginger 1 garlic clove, sliced

1 In a heavy-based frying pan, toast peppercorns 1-2 mins until they start to pop. Cool before grinding with salt in a mortar and pestle.

2 Coat chicken with pepper mixture, pressing firmly. In a frying pan, heat oil on medium. Cook chicken 4-5 mins each side until cooked through. Turn off heat, cover and set aside 5 mins.

3 Meanwhile, place rice noodle rolls, choy sum and broccolini in a bamboo steamer. Place over a wok of simmering water. Cover tightly and steam 2-3 mins until noodles are tender. Slice.

4 In a small saucepan, bring water, sauces, ginger and garlic to the boil on high. Reduce heat to low, simmer 5 mins.

5 Serve sliced chicken on a bed of noodles and vegetables. Drizzle with soy mixture.