Kou shui ji is a Sichuan dish that translates to saliva chicken or mouth-watering chicken, because it's so delicious it gets your salivary glands going.

Mix the ingredients for the spicy Asian sauce in a small bowl. Cook the noodles according to the packet directions. Drain, then rinse briefly under tap water. Leave in the colander until ready to use.

Mix in the Sichuan pepper­corns and soy sauce. Stir-fry over a high flame until the kidneys are cooked – they should still be a little pink inside. Taste for seasonings and mix in a little salt ...

SINGAPORE – There are two things Singaporeans know and love about China’s Sichuan province – its giant pandas and numbingly spicy food ... shimmery golden sauce that has a perfect balance ...

The end result is wonderfully spicy, smoky ... Lu's stellar Kung Pao Chicken pairs tingly-hot Szechuan peppercorns with slightly sweet dark soy sauce and Shaoxing wine to build deep flavor.

This spicy soup is great ... Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant. Stir in the chilli bean sauce and chilli sauce and then pour in the ...

This Bang Bang Potatoes recipe features oven-roasted spuds tossed in sweet and spicy “bang bang” sauce. The potatoes are ...

It's wrong to lump all Asian chicken dishes under the same umbrella. Szechuan and Hunan chicken are two vastly different ...