Once again some Fuchsia Dunlop recipes here: slightly adapted in both cases and from “Every Grain of Rice” rather than Sichuan Cookery.
The black bean chicken is of Hunanese origin and employs two of its most distinctive seasonings: fermented black beans and chillies. On the other hand the dryfried green beans are from the Sichuan province and one that I have cooked many times before although...
