CHINESE PEPPERCORN RECIPES

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SICHUAN PEPPERCORN CHICKEN | CHINA SICHUAN FOOD



Sichuan Peppercorn Chicken | China Sichuan Food image

One of the most famous and delicious hot chicken recipe from Sichuan Cuisine.

Provided by Elaine

Categories     Main Course

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 16

2 chicken legs
1 thumb ginger
2 scallion
1 tsp. Sichuan peppercorn
1 tbsp. Shaoxing wine
2 tbsp. Sichuan green peppercorn
1 tbsp. red sichuan peppercorn
3 long fresh chili pepper (, cut into small sections)
3 long red chili pepper (, cut into small sections)
1 tbsp. light soy sauce
1 tbsp. oyster sauce
2 tsp. salt
1 cup chicken stock
1 cucumber (, peeled and smashed )
1 small bunch of coriander
1/4 tsp. ground pepper

Steps:

  • Cook the chicken| In a large pot, add scallion, ginger, Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked. Place the chicken leg in iced water 
  • Cut into large pieces. And transfer chicken to serving plate with smashed cucumber.  At the same time, scoop around 1 cup of chicken stock to cool down. 
  • Make the sauce|Heat around 2 tablespoons of vegetable cooking in a small pot, add garlic, ginger and scallion until aromatic. 
  • Place red Sichuan peppercorn and green Sichuan peppercorn in.
  • Place fresh peppers in. Slightly heat for a while. Turn off fire, add white pepper, chicken stock (cooled), light soy sauce, oyster sauce and salt. Pour sauce in. Let them soak 30 minutes before eating.

Nutrition Facts : Calories 411 kcal, CarbohydrateContent 36 g, ProteinContent 18 g, FatContent 25 g, SaturatedFatContent 4 g, CholesterolContent 66 mg, SodiumContent 2662 mg, FiberContent 12 g, SugarContent 5 g, ServingSize 1 serving

CHINESE PEPPER CHICKEN - MARION'S KITCHEN



Chinese Pepper Chicken - Marion's Kitchen image

A celebration of Chinese flavours and with serious comfort factor, this speedy stir-fry is ready to dive into in well under half an hour – with plenty of minutes to spare! I love how the savoury, peppery flavours are king in this dish – so satisfying.

Provided by MARIONSKITCHEN.COM

Yield 4

Number Of Ingredients 14

400g (14 oz) chicken thigh fillets, cut into bite-sized pieces
½ cup corn flour (cornstarch)
1 onion, diced
1 red capsicum, deseeded and diced
vegetable oil for shallow frying, plus 1 tbsp extra
Black pepper sauce:
1 tbsp whole Sichuan peppercorns
1 tbsp whole black peppercorns
¼ cup oyster sauce
2 tbsp Chinese Shaoxing wine
1 tsp sweet dark soy sauce
Marinade:
1 tbsp soy sauce
1 garlic clove, finely grated

Steps:

  • Combine the chicken with the marinade ingredients. Set aside for later. Place the Sichuan peppercorns in a dry frying pan over high heat. Cook, shaking the pan, for 2 minutes or until the peppercorns are fragrant and just starting to smoke. Transfer to a mortar along with the black peppercorns. Grind to a fine powder. Mix 1 tbsp of the peppercorn powder with the oyster sauce, Shaoxing wine and sweet dark soy sauce. Keep the remaining peppercorn powder in an air-tight container and use to season anything from pan-fried chicken to grilled prawns. Add about a centimetre of oil to the base of a wok or frying pan over high heat. When the oil is hot, toss half the marinated chicken in the corn flour and cook in the oil for 3-4 minutes or until golden and cooked through. Drain on paper towel. Repeat with the remaining chicken and flour. Heat the 1 tablespoon of oil in a large wok or frying pan over high heat. Add the onion and capsicum and stir-fry for a minute. Add the chicken and the peppercorn sauce and stir-fry until well combined. Serve immediately.

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