Sichuan Pepper Drunken Chicken
Traditional Zhejiang Sichuan pepper tender drunken chicken: marinate the chicken in Sichuan pepper salt, then steam for juicy, tender, well-seasoned results.
Ingredients
tender young chicken (washed, gutted, drained)
1
Sichuan peppercorns (toasted before marinating)
50g
salt (toasted before marinating)
2 tbsp
wine (used for steaming)
3 tbsp
ginger (placed inside chicken cavity)
3 slices
dried shallots (placed inside chicken cavity)
3
Instructions
1
Prepare Sichuan Pepper Salt
Heat a wok until hot, add 2 tablespoons of salt and stir-fry until too hot to handle, then add the Sichuan peppercorns and stir-fry together until the peppercorns turn fragrant and darken. Transfer to a bowl and set aside.
2
Marinate the Chicken
Rub the toasted Sichuan pepper salt all over the outside of the chicken and inside the cavity. Wrap tightly with plastic wrap and refrigerate to marinate for one day.
3
Rinse the Chicken
When ready to cook, remove the chicken from the refrigerator to thaw. Rinse off the Sichuan pepper salt from both the outside and the inside cavity. Place the ginger slices and dried shallots inside the cavity, then rub the wine evenly over the chicken.
4
Steam the Chicken
Steam over boiling water for about 15 minutes. Once cooled, chop into serving pieces and arrange on a plate.
