Sichuan Peppercorn Chicken
Sichuan-style pepper-numbing chicken: chicken is simmered, deboned, and sliced, served over a bed of mung bean jelly noodles, and drizzled with a pepper-numbing sauce made from scallions, ginger, and Sichuan pepper powder.
Ingredients
Chicken (cooked to 70% doneness, deboned, cut into ~1 inch thin slices)
150 g
Soy sauce
4.5 g
Mung bean starch sheets (cut into long strips for the base)
150 g
Chopped scallions
a pinch
Sichuan peppercorn powder (note: use fresh Sichuan peppercorns (de-seeded) ground with scallion and ginger into a fine powder)
Ginger
a pinch
Sesame oil
a pinch
Rice vinegar
a pinch
White sugar
a pinch
Instructions
1
Step 1
Place the chicken in water, bring to a boil, then reduce to low heat and simmer until 70% cooked. Remove, debone, cut into thin slices about 1 inch in size, and place in a serving dish.
2
Step 2
Mix the chopped scallions, ginger, sesame oil, Sichuan peppercorn powder, rice vinegar, white sugar and other seasonings, pour over the chicken in the dish, then cut the mung bean starch sheets into long strips to form the base before serving.
