The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

Ingredients

• 3 teaspoons sherry
• 1 1/2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 teaspoon water

• 4 teaspoons sugar
• 1 1/2 teaspoons cornstarch
• 2 teaspoons dark soy sauce
• 2 teaspoons light soy sauce
• 4 teaspoons vinegar
• 2 teaspoons sesame oil
• 2 teaspoons water

• 1 to 2 boneless chicken breasts, cubed (about 1/2 pound)
• 3 tablespoons peanut oil
• 24 small Japanese chiles, halved, most seeds discarded
• 2 teaspoons Sichuan peppercorns
• Chunk of ginger about the same size as the garlic, minced
• 4 medium cloves of garlic, minced
• 1 cup chopped celery (cut on a slant)1 bunch green onions or scallions, chopped in 1-inch sections (about 1/2 cup)
• 1/2 cup peanuts
• Cilantro or parsley, chopped, to garnish (optional)

Instructions

Just about any type of citrus fruit will work in this recipe. Try tangerine, orange, or even a combination such as lemon-lime. Adding habaneros with their sweet heat compliments the citrus flavor of the sauce.

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes

• 2 to 3 tablespoons vegetable oil, peanut oil preferred

• 2 tablespoons lemon zest, divided

• 2 teaspoons minced garlic

• 2 teaspoons minced ginger

• 1 fresh habanero chile, stem and seeds removed, minced or substitute 1/4 teaspoon ground habanero

• ½ cup roasted cashew nuts

Marinating Sauce:

• 1.5 tablespoons rice wine or dry sherry

• 2 tablespoons light soy sauce

• 1 egg white

• 2 tablespoons cornstarch

• 1/4 teaspoon ground white pepper

Seasoning Sauce:

• 1/2 cup chicken broth

• 1/4 cup lemon juice

• 3 tablespoons sugar

• 2 tablespoons rice wine or dry sherry

• 1 tablespoon cornstarch

Instructions

Combine all the ingredient for the marinating sauce in a large bowl and stir to mix. Toss the chicken in the sauce to coat and marinate at room temperature for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce, along with ½ the lemon zest, and 2 tablespoons water. Stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot, and add the oil. Add ½ of the lemon zest, garlic, ginger, and chile and stir-fry until fragrant.

Remove the chicken from the marinade, add to the wok and stir-fry until lightly browned. Remove, drain, and keep warm.

Pour off all but 1 tablespoon of the oil. Add the seasoning sauce and cook until it starts to thicken. Return the chicken and toss to coat. Heat until the sauce forms a glaze over the chicken. Add the cashews and toss to coat.

To serve, mound the chicken on a serving platter, garnish with the remaining lemon zest, and serve. Serve with plain white rice.

Ideal as a starter (appetizer) course, these crispy chicken wings can also be prepared under the broiler on your stove.

Ingredients

• 12 chicken wings

• 2/3 cup Nando’s Sweet Apricot Cooking Sauce

• 1/3 cup honey

• 2 tablespoons Nando’s Mild Peri Peri Sauce

• 1 tablespoon dark soy sauce

Instructions

Combine the Nando’s Sweet Apricot Cooking Sauce, honey, Nando’s Mild Peri Peri Sauce, and soy sauce in a bowl. Reserve some for basting. Add the chicken, toss to coat and marinate at room temperature for 15 minutes.

Preheat the grill to medium-high.

Remove the chicken from the marinade and grill for 12 to 15 minutes, turning and basting frequently with the reserved marinade.

“Holy” basil is widely available in Thai stores. The stems are purple and the leaves are pointed, distinguishing it from regular sweet basil. I actually prefer the flavor to “regular” basil—it’s slightly more bitter and fragrant, with a unique aroma. The basil doesn’t require much cooking, as too much heat makes it bitter and destroys the delicate flavor.

Ingredients

• 3 tablespoons oil

• 2 garlic cloves, crushed

• 1/2 pound chicken breast, chopped coarsely

• 1 tablespoon fish sauce

• 4 fresh red chiles, sliced lengthwise

• 1 large bunch of Thai “holy” basil

Instructions

Heat the oil in a wok and fry the garlic until fragrant. Add the chicken breast, and cook over high heat for a few minutes. Add fish sauce and chiles and cook for a few minutes more. Add the basil and toss together until cooked.

This classic Sichuan stir-fry dish can be made with shrimp, pork, beef, or even tofu as well as chicken.  It’s a simple dish with just a few ingredients combined with crunchy peanuts for texture. The complex flavors come from the marinating and seasoning sauces.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts, cut in bite-sized pieces

• 2 to 3 tablespoons vegetable oil, peanut preferred

• 4 to 6 whole dried red chiles, such as piquin or cayenne

• 1 tablespoon chopped garlic

• 2 teaspoons grated ginger

• 1/2 green bell pepper, cubed

• 1 small onion, cubed

• 2 teaspoons sesame oil

• ½ cup roasted peanuts

• Garnish: 1 green onion, chopped including some of the green

For the Marinating Sauce:

• 1 tablespoon rice wine or dry sherry

• 1 tablespoon light soy sauce

• 1 teaspoon sugar

For the Seasoning Sauce:

• 1/4 cup chicken broth

• 2 tablespoons Asian chile sauce

• 2 tablespoons hoison sauce

• 1 tablespoon plus 1 teaspoon Asian hot bean sauce

• 2 teaspoons light soy sauce

• 2 teaspoons rice vinegar

• 2 teaspoons ground Sichuan pepper*

• 2 teaspoons sugar

• 1 teaspoon distilled white vinegar

Instructions

Combine all the ingredients for the marinating sauce along with 1 tablespoon of water in a large bowl and stir to mix. Toss the chicken in the sauce to coat and marinate at room temperature for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce, stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot and add the oil. Add the chiles and stir-fry for a couple of minutes or until they start to blacken. Push them to the side of the wok, add the garlic and ginger, and stir-fry until fragrant.

Drain the chicken and add to the wok. Stir-fry the chicken for a couple of minutes until the chicken changes color. Remove, drain and keep warm. Add the onion and bell pepper and stir-fry until they just soften.

Add the seasoning sauce to the wok and cook until the sauce thickens. Return the chicken and toss to coat. Heat until the sauce forms a glaze over the chicken. Add the sesame oil, peanuts and toss until coated.

To serve, mound the chicken on a serving platter and garnish with the chopped green onions. Serve with plain white rice.