This popular Sichuanese dish is a heady mix of refreshment and spice, with peanuts and cucumber providing plenty of crunch. It's the type of dish you could get addicted to.
A staple of Christine Manfield's recipe repertoire, this soy chicken is slow-braised in a master stock, taking on the aromatic flavours of Sichuan and liquorice root. The tomato-chilli sambal keeps for a month, so feel free to make extra.