The Sichuan Kitchen

Christopher Kimball travels to London to cook with Fuchsia Dunlop, author of “The Food of Sichuan.” Back at Milk Street, he makes Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, an extremely flavorful take on chicken salad. Wes Martin dives deep into toban djan, an essential Sichuan ingredient, to prepare Sichuan Red-Braised Beef. Then, Rosemary Gill gives a lesson on Tofu 101 and shows us how to make Spicy Broccolini with Seared Tofu and Sesame Oil.