Spicy Sichuan Pepper Chicken
A Sichuan-style stir-fried dish featuring three-yellow chicken with pumpkin and celtuce, delivering bold numbing and spicy heat from generous amounts of Sichuan peppercorns and dried chilies.
Ingredients
Sanhuang chicken (cleaned, cut into pieces, blanched)
1
Pumpkin (peeled, seeds removed, cut into chunks)
50 g
Asparagus lettuce (peeled, cut into small pieces)
to taste
Scallion whites (cut into segments)
to taste
Chopped scallions
to taste
Ginger slices
to taste
Sichuan peppercorns
100 g
Dried red chilies (cut into segments)
10
Laoganma black bean sauce
4 tbsp
Sugar
1 tsp
Salt
1 tsp
Instructions
1
Prepare Ingredients
Clean the Sanhuang chicken, cut into pieces, blanch, then remove and drain; peel the pumpkin, scoop out the seeds, and cut into chunks; peel the asparagus lettuce and cut into small pieces; cut the dried red chilies into segments.
2
Aromatics and Stir-frying the Chicken
Heat oil to about 70% hot, add the scallion whites and ginger slices to release their aroma, then add the chicken pieces and stir-fry for 5 minutes. Add the Sichuan peppercorns and dried red chili segments and stir-fry for another 2 minutes.
3
Seasoning and Simmering
Stir in the Laoganma black bean sauce, sugar, and salt until evenly combined. Pour in boiling water (just enough to barely cover the chicken) and bring to a boil over high heat for 5 minutes.
4
Adding Vegetables and Finishing
Add the pumpkin and asparagus lettuce chunks, stir to combine, and continue cooking for 5 minutes. When the sauce has reduced slightly, sprinkle with chopped scallions and serve.
