| 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
Active time: 25 minutes | Total time: 25 minutes.
Chicken with Sichuan Peppercorns Recipe
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
Directions
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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.
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Chicken with sichuan peppercorns recipe © 2004 Grace Young | Alan Richardson. Photo © 2004 Alan Richardson. All rights reserved.
This is similar to Kung Pao chicken and is truly delicious. I love the flavour of Sichuan peppercorns and used 1/2 tsp. instead of 1/4 tsp. I also coarsely ground the peppercorns using a mortar and pestle. Otherwise, I followed the recipe exactly using Shao Hsing rice wine and Chinese black vinegar(Chinkiang). I cook Asian dishes fairly often so usually have all the vinegars, soy sauces (regular, sweet (kecap manis) and black varieties) and oils on hand.
Lovely, Lex. Simply lovely. Many thanks for letting us know what you think. You may also with to try the Gung Bao Chicken…
Thanks Renee. As a matter of fact that Gung Bao recipe is on regular rotation.
Oh! Well. Hearing that just made my day. Thanks Lex!