Low FODMAP Recipe - Asian Style Chicken Thighs -  Gluten free recipe Low FODMAP Recipe Asian Style Chicken Thighs


For the chicken

2½cm/1in piece fresh root ginger, peeled and grated

2 tbsp mirin

½ tsp ground Sichuan pepper

¼ tsp ground sea salt

½ tsp crushed dried chilli flakes

400g/14oz free-range chicken thighs or drumsticks

For the dressing

2 tbsp vegetable oil

½ tsp ground Sichuan pepper

½ tsp crushed dried chilli flakes

1 tbsp gluten free soy sauce

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tbsp toasted sesame seeds to garnish

Serve with rice or noodles


In a bowl, mix the grated ginger, mirin, ground Sichuan pepper, ground sea salt and crushed dried chilies together. Rub the mixture all over the chicken. In a shallow heatproof dish, lay the chicken thighs (or drumsticks) on top.

Fill a wok or a large pan with 1 litre/1¾ pints water and place a stainless steel steamer rack over the top. Bring the water to a simmer.

Place the heatproof dish with the chicken on top of the rack, cover the pan with a lid and steam over a medium heat for 25 minutes, or until the chicken is cooked through. (The chicken is cooked when the juices run clear when the thickest part of the flesh is pierced.) Reserve the cooking juices from the dish.

Take the chicken off the heat and carefully shred the chicken off the bone using a knife and fork (the chicken will be very hot). Slice and shred the skin into bite-sized pieces. Place on a serving plate.

For the dressing, heat a small wok or pan and add the vegetable oil. In a small heatproof bowl, add the ground Sichuan pepper and chili flakes. Pour the hot oil over the spices, sizzling them, and then add the gluten free soy sauce, rice vinegar and toasted sesame oil. Stir in four tablespoons of the reserved cooking juices. Spoon this sauce over the chicken.

To serve, scatter the sesame seeds over the chicken. Serve the rice in four bowls and garnish them with some toasted sesame seeds. Put the remaining reserved cooking juices from the chicken in a small bowl, serve them on the side, to use to moisten and flavour rice.

Recipe adapted from: Good Food

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