1 large red chilli, seeds removed and finely chopped
2 tsp dried red chilli flakes
½ tsp dried red chilli flakes
fresh coriander, stems finely chopped, leaves picked
3 large garlic cloves, crushed
2 tbsp crushed garlic
5cm/2in fresh root ginger, peeled
2 tbsp grated fresh root ginger
2–3 fresh limes, halved
4 spring onions, sliced to 5cm/2in thick
2 spring onions, thinly sliced
100ml/3½fl oz chicken stock or cooking liquor from the chicken
2 tbsp golden syrup
400g/15oz dried Taiwanese-style knife cut noodles
4 tbsp crunchy peanut butter
1 tsp Sichuan peppercorns
1 tsp ground toasted Sichuan peppercorns
1 tbsp chilli oil of your choice (homemade or shop-bought)
4–5 tbsp rapeseed oil
2 tbsp black rice vinegar
3 tbsp black rice vinegar
1 tsp toasted sesame oil
1 tbsp toasted sesame oil
1 tbsp toasted white sesame seeds
2 tbsp dark soy sauce
3 tbsp low sodium light soy sauce
½ tsp ground white pepper
1 large chicken, preferably organic (approx. 1.65kg/3lb 8oz), or chicken thighs or drumsticks
1 tbsp Shaoxing rice wine or dry sherry