Sichuan Pepper Chicken
A Teochew-style Cantonese dish featuring tender chicken served with Sichuan pepper powder and crispy fried Chinese broccoli leaves.
Ingredients
Chicken (washed, patted dry, sliced)
to taste
Chinese broccoli leaves (washed, drained, cut into shreds)
to taste
Sichuan pepper powder
to taste
Ginger flower (decorative ginger cut)
to taste
Carrot flower (decorative carrot cut)
to taste
Scallion (washed, cut into segments)
to taste
Cooking wine
to taste
Seasonings (salt, light soy sauce, cornstarch, egg white, sesame oil, white pepper, oil)
to taste
Sauce (salt, sugar, cornstarch, light soy sauce, water, sesame oil)
to taste
Instructions
1
Step 1
Wash and pat dry the chicken, then slice. Add the seasonings and mix well, marinate for 30 minutes, blanch briefly in warm oil, and set aside.
2
Step 2
Wash the Chinese broccoli leaves, drain them thoroughly, and cut into shreds. Deep-fry on low heat until crispy, drain off the oil, and arrange around the edge of a serving plate. Wash the scallions and cut into segments.
3
Step 3
Heat the wok, add half a tbsp of oil, and sauté the ginger flower and scallion segments until fragrant. Return the chicken to the wok, splash with cooking wine, add the sauce and carrot flowers, and toss to combine. Sprinkle with Sichuan pepper powder, stir-fry evenly, then plate and serve.
