Kung Pao Chicken for a dinner party — went down extremely well

I made Kung Pao Chicken for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The rich with umami profile was the main talking point — no one had quite experienced fermented black bean used that way before.

Chinese cuisine encompasses eight major regional schools with distinct ingredients and techniques. I explained the a street stall in Chengdu context as I served it which helped people appreciate it fully. chrysanthemum tea was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.