Chicken with Sichuan Peppercorns

by Grace Young
from The Breath of a Wok
(Simon & Schuster, 2004)
Serves 4 as part of a multi-course meal

Instructor Chef Kevin Chuk, of the Chinese Cuisine Training Institute in Hong Kong, stir-fries this dish using a northern-style wok. I have adapted Chef Chuk’s recipe by making it medium hot, but for more heat increase the chili oil. Sichuan peppercorns add a wonderful aromatic taste.—Grace Young

convert Ingredients
12 ounces skinless, boneless chicken thigh, cut into 1/2-inch cubes
3 teaspoons Shao Hsing rice wine or dry sherry
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon black soy sauce
1 tablespoon Chinkiang or balsamic vinegar
2 teaspoons sesame oil
1 teaspoon sugar
1/4 teaspoon chili oil
2 tablespoons homemade chicken broth
1 tablespoon vegetable oil
8 small dried red chilies
1 teaspoon thinly sliced ginger
1 small garlic clove, thinly sliced
1/4 teaspoon roasted and ground Sichuan peppercorns
1 scallion, chopped

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Method
1. In a medium bowl, combine the chicken, 1 teaspoon of the rice wine, the cornstarch, 1/4 teaspoon of the salt, and the white pepper. In a small bowl, combine the black soy sauce, vinegar, sesame oil, sugar, chili oil, broth, the remaining 2 teaspoons rice wine, and the remaining 1/2 teaspoon salt.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the dried chilies, and carefully add the chicken, spreading it evenly in the wok. Cook undisturbed 1 minute, until the chicken begins to brown. Then, using a metal spatula, stir-fry 1 to 2 minutes or until the chicken is browned on all sides but not cooked through. Transfer to a plate and set aside.

3. Add the ginger, garlic, ground Sichuan peppercorns, and scallion and stir-fry in the dry wok 15 seconds. Return the chicken to the wok. Stir the sauce mixture and swirl it into the wok. Stir-fry 30 seconds or until the chicken is just cooked through and the sauce is slightly thickened. Discard the chilies.

Recipe © 2004 Grace Young and Alan Richardson.All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.