Chilli and sichuan pepper Chicken Thigh Medley

Prep everything first: chop the aromatics, measure the chilli and sichuan pepper elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the black vinegar and the rest of the chilli and sichuan pepper flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped chives and serve while hot.