Tender Drunken Chicken with Sichuan Pepper
Northeastern-style drunken chicken, salt-cured with Sichuan peppercorns and steamed, featuring tender meat infused with aromatic peppercorn fragrance.
Ingredients
young chicken (cleaned, gutted, drained)
1
Sichuan pepper
50g
salt (used after frying)
2 tbsp
wine (for rubbing over the chicken)
3 tbsp
ginger
3 slices
dried shallots (placed inside the chicken cavity)
3
Instructions
1
Preparing the chicken
Clean the chicken, remove the innards, drain off the water, and set aside.
2
Frying the Sichuan pepper salt
Heat the wok until red-hot, add 2 tbsp of salt and stir-fry until too hot to touch, then add the Sichuan pepper and continue stir-frying until the pepper becomes fragrant and changes color, then set aside.
3
Marinating
Rub the fried Sichuan pepper salt all over the chicken and inside the cavity, wrap tightly in cling film, and place in the refrigerator to marinate for one day.
4
Steaming
When ready to eat, take out to thaw, rinse off the Sichuan pepper salt from inside and outside the chicken with water, place the ginger slices and dried shallots inside the cavity, rub the wine evenly over the chicken, steam over water for about 15 minutes, let cool, then chop into pieces and arrange on a plate.
