Chinese Technique Meets ITALIAN and INDIAN Flavors (Mouth Watering Sichuan Chicken)

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🍗 Classic Sichuan Kou Shui Ji

2 chicken breasts
1/4 tsp salt
6 slices of ginger
2 scallion whites
1 tbsp Sichuan peppercorns
*
4 tbsp Sichuan chili oil or crisp
1/2 tsp garlic, grated
1/2 tsp ginger, grated
2 Tbsp light soy sauce
1 Tbsp sugar
2 tsp dark Chinese vinegar
1/4 tsp salt
1/4 tsp MSG
1 tbsp sesame oil
1/4 tsp Sichuan peppercorn powder
*
scallion greens
crushed peanuts
sesame seeds

🍗 Indian Kou Shui Ji

2 chicken breasts
1/4 tsp salt
6 slices of ginger
4 small green chilies
6 pods green cardamom
*
200g yoghurt
1/2 tsp garlic, grated
1/2 tsp ginger, grated
1/2 tsp garam masala
1/2 tsp cumin
1/4 tsp salt
1/4 tsp MSG
1 Tbsp Tamarind
1 Tbsp honey
*
1-2 Tbsp melted butter
1/2 small red onion
1/2 handful cilantro
1/2 handful sev
1-2 Tbsp pomegrenade seeds

🍗 Italian Kou Shui Ji

2 chicken breasts
1/4 tsp salt
2 twigs rosemary
6 pieces lemon zest
2 bay leaves
*
1/4 cup olive oil
1-2 anchovies, finely minced
1 garlic cloves, minced
2 Tbsp lemon juice
1/4 tsp salt
1/4 tsp MSG
1/2 tsp black pepper
*
1/2 small handful parsley
2 Tbsp toasted pine nuts
2 Tbsp capers
grated parmesan to taste