When I was living in China, ordering a dish of something coated in spicy garlic sauce was usually a gamble. Take pork or eggplant for example, two Sichuan dishes usually cooked with this sauce. The dish could be either perfectly
Warm up with this delicious, belly-filling stew, just brimming with shredded chicken, sliced andouille, rice, celery, red bell pepper, onion and tomatoes.