100g/3½oz fermented chilli bean paste
2 pickled red chillies
12 Szechuan dry chillies
3 garlic cloves
100g/3½oz green kale, julienned
1 whole preserved lemon (pips removed)
50g/1¾oz nori seaweed (blitzed to powder)
spring onions, very thinly sliced on the angle
1.5 litres/2¾ pints chicken stock
100g/3½oz sweet chilli sauce
4 fermented or pickled jalapeños
150g/5½oz Japanese kewpie mayonnaise
35²µ/1¼´Ç³ú oyster sauce
70²µ/2½´Ç³ú caster sugar
1 cinnamon stick
2 cloves
½ tsp coriander seeds
2 tbsp cornflour
1 tsp cumin seed, toasted
½ 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
½ tsp ground star anise
40g/1½oz Chinese black vinegar
2 tbsp plain yoghurt
2 English wild partridge (not farmed if possible)
125²µ/4½´Ç³ú palm sugar
250ml/9fl oz Shaoxing wine
40g/1½oz shaoxing wine