Wednesday, October 15, 2008

Spicy Szechuan Peppercorn Chicken

Hmm...I wasn't disappointed with this dish, but it didn't knock my socks off either.

Some background: There is this restaurant (Sichuan Village) nearby that I looooove. We give the place way too much biz (very deserving though!), so I thought that if I learned to cook Sichuan cuisine at home, it would be the coolest thing. The other day I found this. It looked delicious and easy. Perfect for my first Sichuan dish. The very next time I was at an Asian market, I bought some peppercorn.

Overall, I liked the dish. It had the right amount of ginger and garlicky flavors, but it wasn't spicy enough. I didn't have any whole dry chili peppers, so instead, I used chili flakes. Maybe I should have used much more because it wasn't spicy for me at all. Next time though, I am cooking this dish with whole chili peppers.

Luke didn't like the peppercorn part of the dish. The peppercorn doesn't add any spiciness, instead it gives out a really unique aroma to the dish, and when you bite into it, it creates a tingly numbness in the mouth. The numbing part didn't fly with the hubs. I didn't mind, though.

I will definitely give this dish another go. More chili and less peppercorn!

Spicy Szechuan Peppercorn Chicken:

- 1 piece of chicken breast - cut into 1/2" cubes
- 1 TS of rice wine
- 2 ts light soy sauce
- 1/8 tsp salt
- 1 egg white
- 1 TS of cornstarch

- 5-7 dried chili - cut about 1/2" long (I used chili flakes)
- 1 clove of garlic - thinly sliced
- 4-5 pieces thinly sliced ginger
- 1 stalk spring onions - cut small
- 1 TS of soy sauce
- 1/2 ts of sugar

- 2 ts of szechuan peppercorn - crushed
- Salt to taste

1. Marinate the chicken with rice wine, soy sauce, and salt for 30 minutes. Then add in the egg white and cornstarch and mix well. Heat up some oil to deep fry the chicken.
2. Fry the chicken for 4-5 minutes or until golden brown. Dish out and drain well and set it aside. Remove all the oil from the pan and leave about 1 TS in it.
3. In a medium heat, stir fry the garlic, ginger, and dry chili. Be sure not to burn the chili.
4. Stir fry until it is fragrant and add in the chicken. Stir well and add in the soy sauce, sugar, and szechuan peppercorns. Stir well. Add salt to taste, if necessary.
5. Add in the spring onions. Give it a quick toss. Serve!

1 comment:

  1. Peppercorn sucks. Had too much of it in Beijing and don't want it ever again. It just isn't true spicy, if that makes any sense. Still, I was able to put down that whole chicky dish!

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