Uploaded December 2024 | Updated September 2026, 4 days ago

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Christopher Kimball travels to London to cook with Fuchsia Dunlop, author of “The Food of Sichuan.” Back at Milk Street, he makes Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, an extremely flavorful take on chicken salad. Wes Martin dives deep into toban djan, an essential Sichuan ingredient, to prepare Sichuan Red-Braised Beef. Then, Rosemary Gill gives a lesson on Tofu 101 and shows us how to make Spicy Broccolini with Seared Tofu and Sesame Oil.

Get the recipes:
Sichuan-Style Cold Poached Chicken with Double Sesame Sauce: bit.ly/4gAu6Vx
Sichuan Red-Braised Beef: bit.ly/4gmqvea
Spicy Broccolini with Seared Tofu and Sesame Oil: bit.ly/41Cnxxk

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