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Chinese Chicken with Sichuan Peppercorns

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 29 January 2010 at 13:40

Chinese Chicken with Sichuan Peppercorns

Another recommendation from V!

 
from The Breath of a Wok (Simon & Schuster, 2004)

Serves 4 as part of a multi-course meal

Instructor Chef Kevin Chuk, of the Chinese Cuisine Training Institute in Hong Kong, stir-fries this dish using a northern-style wok. I have adapted Chef Chuk’s recipe by making it medium hot, but for more heat increase the chili oil. Sichuan peppercorns add a wonderful aromatic taste.

Ingredients:

12 ounces skinless, boneless chicken thigh, cut into 1/2-inch cubes
3 teaspoons Shao Hsing rice wine or dry sherry
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon black soy sauce
1 tablespoon Chinkiang or balsamic vinegar
2 teaspoons sesame oil
1 teaspoon sugar
1/4 teaspoon chili oil
2 tablespoons homemade chicken broth
1 tablespoon vegetable oil
8 small dried red chilies
1 teaspoon thinly sliced ginger
1 small garlic clove, thinly sliced
1/4 teaspoon roasted and ground Sichuan peppercorns
1 scallion, chopped

Method

 1. In a medium bowl, combine the chicken, 1 teaspoon of the rice wine, the cornstarch, 1/4 teaspoon of the salt, and the white pepper. In a small bowl, combine the black soy sauce, vinegar, sesame oil, sugar, chili oil, broth, the remaining 2 teaspoons rice wine, and the remaining 1/2 teaspoon salt.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the dried chilies, and carefully add the chicken, spreading it evenly in the wok. Cook undisturbed 1 minute, until the chicken begins to brown. Then, using a metal spatula, stir-fry 1 to 2 minutes or until the chicken is browned on all sides but not cooked through. Transfer to a plate and set aside.

3. Add the ginger, garlic, ground Sichuan peppercorns, and scallion and stir-fry in the dry wok 15 seconds. Return the chicken to the wok. Stir the sauce mixture and swirl it into the wok. Stir-fry 30 seconds or until the chicken is just cooked through and the sauce is slightly thickened. Discard the chilies.



Edited by TasunkaWitko - 29 January 2010 at 17:10
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 January 2010 at 23:03
regarding the szechwan peppercorns, they sure seem hard to get, but i'm not sure that regular peppercorns would work - my guess is that szechwan peppercorns are different enough to be worth the search.  
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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 10 February 2010 at 04:16
these guys are my go-to for any hard to find spice:
 
 Called by many names – anise pepper, Sichuan pepper, Chinese pepper, flower pepper, Fagara pepper – the spice is not in any way related to our familiar black and white pepper. Many kinds of Szechuan have been used in cooking and in medicine in China, India and Japan for centuries. The Szechuan pepper has a pronounced spicy-woody aroma, and a numbing, rather than a sharp or bitter taste. Szechuan pepper is an excellent seasoning for poultry and meat, and in China it is used to flavor dishes such as Szechuan crispy duck and Pang Pang chicken, a peppery dish, served chilled with cucumber and scallions. For more flavor, dry roast the berries in a heavy pan to release their aromatic oils before using whole, crushed or ground. Szechuan pepper will smoke as it gets hot, so keep the heat low and discard any berries that have blackened.

Go ahead...play with your food!
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Montana Maddness View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Montana Maddness Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2010 at 11:07
Mouth Watering Now!!!!!!!!! Must try soon!
Hotter the better bring on the peppers!
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