Ingredients for Sichuan Peppercorn Chicken
| Chicken Thigh Meat 600g | Fresh Sichuan Peppercorns (or 20g dried Sichuan Peppercorns) 40g |
| Er Jing Tiao 6 sticks | Small Red Chilies 6 sticks |
| Garlic 12 cloves | Scallions 2 stalks |
| Zanthoxylum Oil 1 tablespoon | Pickle Root (optional, add according to personal preference) To taste |
| Pixian Doubanjiang 1 tablespoon |
Recipe for Sichuan Peppercorn Chicken
Step 1
Prepare the Chicken: 1. Rub the chicken pieces with 1 tablespoon of salt to remove any odor, rinse and pat dry. 2. Marinate: Mix 1 tablespoon of light soy sauce, 1/2 tablespoon of white pepper powder, 1 tablespoon of cornstarch, 1 egg white, and scallions. Marinate evenly for 20 minutes. 3. Prepare the ingredients: Cut the green and red peppers into segments, garlic, and ginger into small pieces. 4. Add 1 tablespoon of Pixian Doubanjiang.
Step 2
Heat vegetable oil and lard in a wok for a more fragrant taste. Remove the marinated scallions before adding the chicken to the wok.
Step 3
Key points: Stir-fry the chicken 1. When the oil is hot, add the marinated chicken pieces and stir-fry quickly until the surface is slightly charred (about 3 minutes). 2. Remove the chicken with a slotted spoon. 3. Reheat the oil, add Sichuan peppercorns to infuse the flavor, followed by small red chilies, ginger, garlic, Er Jing Tiao, and Pixian Doubanjiang. Season with half a tablespoon of sugar and an appropriate amount of MSG (chicken essence). 4. Add the chicken back in and stir-fry evenly. (If using pickle root, add and stir-fry for 2 more minutes). 5. Drizzle with Zanthoxylum oil before serving.
Step 4
Plate the dish.
