Sichuan Chicken Dry Pot Platter $12.00

Dairy free - Spicy (mild)

Sichuan Chicken Dry Pot Platter by Chef Garrett Doherty

Chef Garrett Doherty

Chef Garrett Doherty

Winner of Season 1 "Restaurant Startup"
Opened Kraken Congee in Pioneer Square with celeboratory chef Tim Love
Executive Chef Lionhead 2015
Chef Owner Lionhead 2019

Circle border i Description

Perfectly fried strips of chicken, chili peppers and spring onions are flavored with spicy, tingly Sichuan peppercorns and fragrant Thai basil and other aromatics. Served with steamed rice, stir fry vegetable noodles and garlic yu choy. You won't be able resist going back for seconds!

Ingredients Ingredients

Sichuan Chicken Dry Pot (chicken, sugar, salt, msg, cumin, choy sum, celery, red pepper, leeks, Chinese chives, garlic, ginger, jalapeño, shallot, potato, mung bean sprout)
Stir Fry Vegetable Noodles (wheat noodle (enriched wheat flour, water, salt, canola oil, beta carotine, phosphoric acid), choy sum, leek, red pepper, mushroom, green onion, soy sauce, hoisin sauce, salt, msg, sugar, Shaoxing rice wine)
Steamed Rice (sprouted brown rice, white rice)
Garlic Yu Choy (yu choy, canola oil, garlic, chili, salt, msg, mirin rice wine)

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