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Spice Mixes Computed

SICHUAN CHICKEN

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by Judith Gordon

Today at Kew I created a unique spice mix made up of Cardamom, dill, kaffir lime and sichuan pepper. I was given these spices in a container to take home. This evening I made a sauce with the spices and it was delicious. I made enough for two servings.

First I ground up all the spices, removing the green cardamom seeds from their pods first. Then I fried the spices in two tablespoons of rapeseed oil and added a chopped red onion. After a couple of minutes I added 150 gm of chicken breast sliced, 8 small mushrooms chopped, 2cm aubergine chopped, and cooked them until they were cooked through. Then I added two tablespoons of coconut cream and a tablespoon of lemon juice. After five more minutes I added cooked pasta and cooked another five minutes.

The result was surprisingly light and fresh-tasting.