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The Sichuan Kitchen

Season 8 Episode 815 | 27m 17s

Christopher Kimball learns Sichuan cooking secrets from Fuchsia Dunlop, starting with Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, a flavorful take on chicken salad. Wes Martin explores toban djan, an essential Sichuan ingredient, to prepare Sichuan Red-Braised Beef. Then, Rosemary Gill gives a lesson on Tofu 101 and makes Spicy Broccolini with Seared Tofu and Sesame Oil.

Aired: 09/09/24 | Expires: 02/14/25
Distributed nationally by American Public Television
Extras
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