Sichuan Peppercorn Chicken Cubes
A traditional Sichuan cold dish, featuring a glossy reddish-brown appearance, tender-crisp texture, and bold, numbing-spicy flavor.
Ingredients
chicken thigh meat (cut into 2 cm cubes)
400 g
sugar
8 g
dried chili peppers (cut into 1.5 cm segments)
25 g
Shaoxing wine
20 g
Sichuan peppercorns
10 g
MSG
1 g
scallion segments
10 g
sugar color
4 g
ginger
10 g
meat broth
250 g
Sichuan salt
4 g
cooked vegetable oil
500 g
Instructions
1
Step 1
Cut the chicken thigh meat into 2 cm cubes, combine with 2 g Sichuan salt, Shaoxing wine, ginger, and scallions, and marinate for 10 minutes. Cut the dried chili peppers into 1.5 cm segments.
2
Step 2
Place a wok over high heat, add the vegetable oil and heat to 70% hot, then add the chicken cubes (discard the ginger and scallions), and fry until the moisture evaporates. Reserve 75 g of oil in the wok, heat to 40% hot, add the dried chili segments and Sichuan peppercorns to release their fragrance, add the chicken cubes and stir a few times, pour in the meat broth, add the sugar color, sugar, and Sichuan salt. Simmer over low heat until the liquid is reduced and the oil looks glossy, then add the MSG, stir well, remove from the wok and let cool. It is now ready.
