Sichuan Pepper Chicken

Name: Sichuan Pepper Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1 Cleaned young chicken (about 500g); 3 g Sichuan peppercorns (black seeds removed); 10 g Scallions (washed and cut into rings); 10 g Ginger; 10 g Scallions; 10 g Cooking wine; 2 g Salt (a pinch for chopping); 10 g Soy sauce; 10 g Sesame oil; 0.5 g MSG; 50 g Stock (cool)

A classic Sichuan dish of tender poached chicken, deboned and sliced, then drizzled with a fragrant pepper-numbing sauce. The flavor is mellow and savory with a tongue-tingling finish, and the texture is soft and delicate.

55 min

Easy

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Ingredients

Cleaned young chicken (about 500g) 1

Sichuan peppercorns (black seeds removed) 3 g

Scallions (washed and cut into rings) 10 g

Ginger 10 g

Scallions 10 g

Cooking wine 10 g

Salt (a pinch for chopping) 2 g

Soy sauce 10 g

Sesame oil 10 g

MSG 0.5 g

Stock (cool) 50 g

Instructions

Boil the Chicken

Remove the head, neck, wings, and feet from the young chicken. Wash well, blanch once, then transfer to a pot of boiling stock. Add the ginger, scallions, and cooking wine, and cook until the chicken is done through.

Cut the Chicken

Lift the cooked chicken out and plunge it into cold boiled water to cool it down. Remove and pat dry, then debone and cut the meat into slices (or strips, shreds, or blocks). Arrange on a serving plate.

Make the Sauce

Discard the black seeds from the Sichuan peppercorns. Wash the scallions and cut them into fine rings. Combine the peppercorns and scallions with a pinch of salt and chop together into a fine mince. Transfer to a small bowl, then add the soy sauce, salt, sesame oil, MSG, and cool stock. Stir well to make the Sichuan pepper sauce.