Kung pao partridge with green slaw recipe
 Brining and poaching keeps the meat tender and juicy before pan-frying in the bold and flavourful sauce. 90g/3¼oz table salt 90g/3¼oz table salt 2 English wild partridge (not farmed if possible)2 tbsp rapeseed oil 2 English wild partridge (not farmed if possible) 2 tbsp rapeseed oil 1.5 litres/2¾ pints chicken stock115g/4oz light soy sauce250ml/9fl oz Shaoxing wine125g/4½oz palm sugar3 garlic cloves1 cinnamon stick2 cloves3 star anise1 tsp cumin seed, toasted1 tsp Szechuan peppercorns½ tsp coriander seeds½ tsp fennel seeds 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 ½ tsp ground star anise1 tsp Szechuan peppercorns100g/3½oz fermented chilli bean paste35g/1¼oz oyster sauce40g/1½oz shaoxing wine40g/1½oz Chinese black vinegar85g/3oz light soy sauce25g/1oz rice wine vinegar100g/3½oz sweet chilli sauce70g/2½oz caster sugar1 tbsp sesame oil 2 tbsp cornflour 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 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 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 4 fermented or pickled jalapeños 1 whole preserved lemon (pips removed)1 tbsp rapeseed oil150g/5½oz Japanese kewpie mayonnaise 2 tbsp plain yoghurtsea salt 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 2 pickled red chillies12 Szechuan dry chillies2 tbsp crushed dry roasted peanuts spring onions, very thinly sliced on the angle 2 pickled red chillies 12 Szechuan dry chillies 2 tbsp crushed dry roasted peanuts spring onions, very thinly sliced on the angle Method To make the brine, put the salt in a saucepan with 1.5 litres/2¾ pints of water. Bring to boil, then take off the heat. Leave to cool completely in the fridge. Put the partridge in the solution and brine in the fridge for 1 hour.To make the Chinese stock, put all the ingredients in a saucepan with 100ml/3½fl oz of water and bring to the boil. Simmer gently for 30 minutes, then set aside.Place the partridge in the stock and poach for 6 minutes. Remove from the stock and leave to cool.To make the Kung Poa sauce, combine all the ingredients, except for the cornflour, in a saucepan. Bring to the boil, then simmer for 10 minutes. Mix the cornflour with a little extra water and add to the sauce, a little at a time, until the sauce is thick enough to coat the back of a spoon. Remove the sauce from the heat and set aside.To make the dressing, purée the fermented jalapeños, preserved lemon, oil and salt in a blender until smooth. Add the kewpie mayonnaise, season and mix well. Mix into the green slaw vegetables.Cut the partridge into 4–6 pieces. Heat the oil in a sauté pan. Add the partridge and cook for 2–3 minutes, until golden brown. Add the Kung Poa sauce and cook for a further minute.Transfer the cooked partridge to a serving bowl and top with all the garnishes. Serve with the green slaw on the side. To make the brine, put the salt in a saucepan with 1.5 litres/2¾ pints of water. Bring to boil, then take off the heat. Leave to cool completely in the fridge. To make the brine, put the salt in a saucepan with 1.5 litres/2¾ pints of water. Bring to boil, then take off the heat. Leave to cool completely in the fridge. Put the partridge in the solution and brine in the fridge for 1 hour. Put the partridge in the solution and brine in the fridge for 1 hour. To make the Chinese stock, put all the ingredients in a saucepan with 100ml/3½fl oz of water and bring to the boil. Simmer gently for 30 minutes, then set aside. To make the Chinese stock, put all the ingredients in a saucepan with 100ml/3½fl oz of water and bring to the boil. Simmer gently for 30 minutes, then set aside. Place the partridge in the stock and poach for 6 minutes. Remove from the stock and leave to cool. Place the partridge in the stock and poach for 6 minutes. Remove from the stock and leave to cool. To make the Kung Poa sauce, combine all the ingredients, except for the cornflour, in a saucepan. Bring to the boil, then simmer for 10 minutes. To make the Kung Poa sauce, combine all the ingredients, except for the cornflour, in a saucepan. Bring to the boil, then simmer for 10 minutes. Mix the cornflour with a little extra water and add to the sauce, a little at a time, until the sauce is thick enough to coat the back of a spoon. Remove the sauce from the heat and set aside. Mix the cornflour with a little extra water and add to the sauce, a little at a time, until the sauce is thick enough to coat the back of a spoon. Remove the sauce from the heat and set aside. To make the dressing, purée the fermented jalapeños, preserved lemon, oil and salt in a blender until smooth. Add the kewpie mayonnaise, season and mix well. Mix into the green slaw vegetables. To make the dressing, purée the fermented jalapeños, preserved lemon, oil and salt in a blender until smooth. Add the kewpie mayonnaise, season and mix well. Mix into the green slaw vegetables. Cut the partridge into 4–6 pieces. Heat the oil in a sauté pan. Add the partridge and cook for 2–3 minutes, until golden brown. Add the Kung Poa sauce and cook for a further minute. Cut the partridge into 4–6 pieces. Heat the oil in a sauté pan. Add the partridge and cook for 2–3 minutes, until golden brown. Add the Kung Poa sauce and cook for a further minute. Transfer the cooked partridge to a serving bowl and top with all the garnishes. Serve with the green slaw on the side. Transfer the cooked partridge to a serving bowl and top with all the garnishes. Serve with the green slaw on the side.