Cooks this dish for paying guests · Verified chef · Answers buyers directly
40 min total30 min hands-onServes 2Medium
18 more verified cooks and this recipe costs $2.99
RISING → POPULARSichuan's lychee flavour: sour first, then sweet, then the numbing arrives late.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Chicken thigh000 g
Skin-on peanuts000 g
Dried chillies000 g
Sichuan pepper000 g
Spring onion whites000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Dried chillies: which ones are for aroma and which for heat
Wok sequence, filmed at real speed
Getting wok heat out of a domestic hob
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 15 of the 18 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: not burning the chillies in the first ten seconds — step 11 of 18.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Liu Xiaoyan watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Everything measured before the wok is lit
Toasting Sichuan pepper and grinding it last
Why the peanuts go in at the very end
The vinegar-sugar-soy ratio that lands on lychee flavour, and the ten seconds the chillies get before the chicken.
Written by Liu Xiaoyan. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
32 people cooked it, 89% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 18 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
