Szechuan Peppercorn Chicken II Recipes

My friend Roselind prepared this dish for lunch not too long ago. She used to live in China for a few years and she learned to cook this dish from a friend of hers there. I just love this dish as the chicken pieces are so flavorful and well blended with the spicy condiments and the generous amount of dried chilies. You might just find yourself tearing from the hot numbing sensations but still wanting more of this addictive dish

I cooked a similar dish before and you can check out the recipe here . This is Roselind recipe for Szechuan Peppercorn Chicken. Do give it a try as I am sure you are going to like it as much as I did.

Ingredients:

6 boneless chicken thigh meats – cut into small bite size pieces
5 slices of ginger
1 clove garlic - chopped
½ cup dried chillis – wash and cut into 1” length
2 spring onions – cut into 1” length
2 tsp Szechuan peppercorn
Salt and sugar to taste
1 red chili – for garnish

Marinate for chicken

1 tbsp soy sauce
½ tsp dark soy sauce
½ tsp salt
½ tsp pepper
1 tbsp Chinese cooking wine

1. Marinate chicken and set it aside  for an hour. Heat up some oil and deep fried the chicken until lightly brown and cooked. Remove the chicken and drain the oil on paper towel.
2. Remove all the oil from the wok and leave about 1 tbsp in it. Heat up the oil, add in the garlic, ginger and dried chilies. Stir-fry until fragrant. Add in the Szechuan peppercorn and chicken.
3. Continue to stir fry, add in salt and sugar to taste. Continue to stir fry until chicken are well mix. Add in the spring onions. Dish out, garnish with some red chili and serve with warm rice.