Rachael's Dragon Chicken, Sesame Broccolini and Jasmine Rice

Gather ingredients for each dish as you prepare it.

For the chicken, cut off the fat and bits of tendon and skin from chicken and cut into large bite-sized pieces, season with salt and Szechuan pepper on both sides.

Trim tough ends and roots from leeks and halve lengthwise, washing an extra leek for the broccolini as well. Fan the leeks under water to release grit then shake dry and halve again, then chop into ½-inch pieces for chicken and ¼-inch for broccolini.

Crack garlic and trim root, then halve pieces for the chicken and reserve a few for broccolini. Peel the 3 inches ginger and slice 2 inches into matchsticks or thin julienne for chicken and leave a small chunk to grate for broccolini.

Gather ingredients for broccolini.

For the broccolini, trim the ends and chop broccolini. Chop the leek into ¼ inch dice. Slice garlic, grate ginger and chop the chili peppers. Heat the oil for the broccolini in a large skillet over medium-high to high heat.  Add the broccolini and cook 1-2 minutes, add leeks, garlic, ginger, chopped chili peppers and sesame oil, toss 2-3 minutes more, add sauce and water, then toss, cover, remove from heat. Sprinkle with sesame seed to serve.

To cook chicken, heat cast-iron skillet over medium-high heat with oil, 3 turns of the pan. Cook the chicken pieces to brown 4-5 minutes, turn and add halved garlic and matchsticks or thin julienne of ginger. Brown 2-3 minutes and remove the chicken to a plate, add rice wine or sherry, stir in jam to melt, add stock, hot sauce and soy sauce, thicken a bit, then add the chicken back to pan and glaze. Turn off heat and cover.

Meanwhile, heat water and salt and rice to a boil, cover and cook about 15 minutes, then turn off heat and fluff with fork.

Serve Dragon Chicken, Broccolini with Black Bean Sauce and Sesame and Jasmine Rice family-style.