http://leitesculinaria.com/5367/recipes-chicken-with-sichuan-peppercorns.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/5367/recipes-chicken-with-sichuan-peppercorns.html#comment-56133 Renee Schettler Rossi Wed, 04 Apr 2012 01:23:36 +0000 http://leitesculinaria.com/wordpress/?p=5367#comment-56133 Oh! Well. Hearing that just made my day. Thanks Lex! Oh! Well. Hearing that just made my day. Thanks Lex!

]]> http://leitesculinaria.com/5367/recipes-chicken-with-sichuan-peppercorns.html#comment-56128 lex lightning Tue, 03 Apr 2012 23:00:19 +0000 http://leitesculinaria.com/wordpress/?p=5367#comment-56128 Thanks Renee. As a matter of fact that Gung Bao recipe is on regular rotation. Thanks Renee. As a matter of fact that Gung Bao recipe is on regular rotation.

]]> http://leitesculinaria.com/5367/recipes-chicken-with-sichuan-peppercorns.html#comment-56090 Renee Schettler Rossi Tue, 03 Apr 2012 10:46:21 +0000 http://leitesculinaria.com/wordpress/?p=5367#comment-56090 Lovely, Lex. Simply lovely. Many thanks for letting us know what you think. You may also with to try the <a href="http://leitesculinaria.com/78579/recipes-gung-bao-chicken.html" rel="nofollow">Gung Bao Chicken</a>... Lovely, Lex. Simply lovely. Many thanks for letting us know what you think. You may also with to try the Gung Bao Chicken…

]]> http://leitesculinaria.com/5367/recipes-chicken-with-sichuan-peppercorns.html#comment-56083 lex lightning Tue, 03 Apr 2012 07:03:27 +0000 http://leitesculinaria.com/wordpress/?p=5367#comment-56083 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. 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.

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