Sichuan Chicken With Choy Sum And Rice Noodles

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Slice the chicken. Arrange choy sum on plates. Top with noodles, then chicken. Drizzle with soy sauce mixture and serve.

peppercorns, salt, chicken thighs, peanut oil, rice noodles, choy, soy sauce, sweet chili sauce, clove garlic, ginger

Taken from recipes-plus.com/api/v2.0/recipes/29540 (may not work)