Kung pao partridge with green slaw

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Carl Clarke

Ingredients

For the brine

  • 90g/3¼oz table salt

For the partridge

  • 2 English wild partridge (not farmed if possible)
  • 2 tbsp rapeseed oil

For the Chinese stock

  • 1.5 litres/2¾ pints chicken stock
  • 115g/4oz light soy sauce
  • 250ml/9fl oz Shaoxing wine
  • 125g/4½oz palm sugar
  • 3 garlic cloves
  • 1 cinnamon stick
  • 2 cloves
  • 3 star anise
  • 1 tsp cumin seed, toasted
  • 1 tsp Szechuan peppercorns
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds

For the Kung Poa sauce

  • ½ tsp ground star anise
  • 1 tsp Szechuan peppercorns
  • 100g/3½oz fermented chilli bean paste
  • 35g/1¼oz oyster sauce
  • 40g/1½oz shaoxing wine
  • 40g/1½oz Chinese black vinegar
  • 85g/3oz light soy sauce
  • 25g/1oz rice wine vinegar
  • 100g/3½oz sweet chilli sauce
  • 70g/2½oz caster sugar
  • 1 tbsp sesame oil
  • 2 tbsp cornflour

For the green slaw

  • 100g/3½oz mooli, julienned
  • 100g/3½oz green kale, julienned
  • 100g/3½oz bok choy, julienned
  • 50g/1¾oz nori seaweed (blitzed to powder)
  • 2 green and red shiso leaves, julienned

For the jalapeño dressing

  • 4 fermented or pickled jalapeños
  • 1 whole preserved lemon (pips removed)
  • 1 tbsp rapeseed oil
  • 150g/5½oz Japanese kewpie mayonnaise
  • 2 tbsp plain yoghurt
  • sea salt

To garnish

  • 2 pickled red chillies
  • 12 Szechuan dry chillies
  • 2 tbsp crushed dry roasted peanuts
  • spring onions, very thinly sliced on the angle
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