Kung pao partridge with green slaw


Brining and poaching keeps the meat tender and juicy before pan-frying in the bold and flavourful sauce.


For the brine

  • 90g/3¼oz table salt

For the partridge

For the Chinese stock

For the Kung Poa sauce

For the green slaw

  • 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

For the jalapeño dressing

To garnish