Sichuan Chicken With Choy Sum And Rice Noodles - cooking recipe

Ingredients

2 tbsp Sichuan peppercorns
1 tbsp sea salt
4 None boneless chicken thighs, cut into thirds lengthways
1 tbsp peanut oil
14 oz fresh rice noodles
7 oz choy sum, trimmed, halved lengthways
2 tbsp soy sauce
2 tbsp sweet chili sauce
1 clove garlic, sliced
1 tsp fresh ginger, grated

Preparation

In a frying pan, dry-roast the peppercorns for 1-2 mins, until they start to pop. Allow to cool, then grind with the sea salt in a mortar and pestle.
Coat chicken pieces with pepper mixture, pressing down to coat evenly. In a large frying pan, heat oil over medium heat. Cook chicken for 2-3 mins each side, until cooked through. Turn off heat. Cover and rest chicken for 5 mins in pan.
Place the noodles and choy sum in a bamboo or metal steamer. Place over a wok or saucepan of simmering water. Cover tightly and steam for 2-3 mins, until tender.
Place soy sauce, sweet chili sauce, garlic, ginger and 1/4 cup water in a small saucepan. Bring to a boil on high. Reduce heat to low and simmer for 5 mins, or until slightly reduced.
Slice the chicken. Arrange choy sum on plates. Top with noodles, then chicken. Drizzle with soy sauce mixture and serve.