Sichuan Crackling Chicken

letscookthatbook.com.au

MellyJ

4 boneless chicken thighs, skin on

sea salt

2 tablespoons coconut oil or good-quality animal fat*

1 zucchini, spiralised

2 Lebanese cucumbers, spiralised

2 carrots, spiralised

1⁄2 daikon, spiralised

1 handful of bean sprouts

4 spring onions, sliced

1⁄2 teaspoon chilli flakes (add more if you like it extra spicy)

1 handful of coriander leaves

Sichuan dressing

2 tablespoons coconut sugar

3 tablespoons tamari

3 tablespoons apple cider vinegar

1 tablespoon unhulled tahini

1 teaspoon sesame oil

1 tablespoon chilli oil

1 tablespoon olive oil

80 ml (1⁄3 cup) Chicken Bone Broth (page 195)

1 teaspoon finely grated ginger

1 teaspoon Sichuan peppercorns, toasted and ground

Directions at letscookthatbook.com.au

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