Mala Cheese Jjimdak (Sichuan × Korean)

Method

1. Soak the noodles in lukewarm water for 30 min. Cut the chicken into 4 cm pieces, the potato into 2 cm-thick slices and the onion into 2 cm wedges. Quarter the bok choy lengthways and slice the spring onions. For less heat, snip the dried chillies in half and shake out the seeds.

2. Put the oil, Sichuan peppercorns and dried chillies in a 26 cm deep pan and warm gently on low heat for 2 min so their aroma goes into the oil. The chillies should turn deep red; if they go black they turn bitter, so lower the heat at once.

   Add in this stepVegetable oil 2 tbspSichuan peppercorns 1 tspDried red chillies 6

   low heat

3. Add the doubanjiang, garlic and ginger and stir for 30 seconds until fragrant, then add the chicken and stir-fry on medium-high heat, about 5 min in total, until it is white all over and coated in the paste.

   Add in this stepDoubanjiang (chilli bean paste) 1 tbspGarlic, minced 1½ tbspGinger, minced ½ tspBoneless chicken thighs 500 g

   medium-high heat

4. Add the water, soy sauce, brown sugar, Shaoxing wine and potatoes, cover and cook on medium heat for 14 min, until a chopstick goes into the potatoes and the chicken is cooked through.

   Add in this stepWater 450 mlSoy sauce 3½ tbspBrown sugar 1½ tbspShaoxing wine (or cooking wine) 2 tbspPotato 200 g

   medium heat

5. Add the onion, drained noodles and bok choy, turn up to medium-high heat and cook for 5 min, stirring, until the noodles are clear and just a little sauce remains. If it catches on the bottom, add 2 or 3 tablespoons of water.

   Add in this stepOnion 120 gKorean glass noodles 60 gBaby bok choy 2

   medium-high heat

6. Turn the heat down to low heat, scatter the mozzarella evenly over the top, cover and leave for 2 min. When the cheese has melted and stretches, sprinkle with spring onions and serve in the pan.

   Add in this stepShredded mozzarella 100 gSpring onions 30 g

   low heat