It starts life as one dish – chopped up, bone-in chicken pieces with a thick, complex sauce seasoned with lots of spices that you might not normally associate with Chinese food, but it ends up ...

My motheir - and many other Chinese cooks - poach the bird ... The poaching liquid can be reduced then used as a light chicken stock. Kou shui ji is a Sichuan dish that translates to saliva ...

It is an indispensable spice in Chinese Sichuan cuisine, along with the chili pepper. We have been seeing more of it in Japan in recent years. Just like pepper, it comes in peppercorns and powder ...