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The Tongue-Numbing "Flower Pepper" of Sichuan Province
by Kimberly Dukes
The Tongue-Numbing "Flower Pepper" of Sichuan Province
by Kimberly Dukes
Ingredients
Marinade 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
Sauce Ingredients:
- 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
Stir-Fry Ingredients:
- 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
In a medium bowl, combine the marinade ingredients and stir well. Add the chicken and let it sit while you chop, measure, and combine the other ingredients.
In a small bowl, combine the sauce ingredients.
In a wok, heat the oil over high heat. When it is quite hot, add the chiles and the Sichuan peppercorns and stir continually for about half a minute, until the oil smells spicy. Be careful not to let the spices burn--you might want to take the wok off the heat for a moment or two.
Add the chicken and whatever is left of the marinade, stirring continually for a few minutes, until the chicken is cooked through. Add the ginger and garlic, stir-frying until it smells fragrant, 15-30 seconds. Be careful not to burn them.
Stir the sauce again and add it to the wok, stirring for about 30 seconds. Add the celery and stir for about 15 seconds. Add the spring onions and stir for about 15 seconds. Add the peanuts and stir for about 15 seconds.
Serve on a flat oval plate in a single layer so that the sauce is distributed evenly. Garnish with cilantro or parsley if desired. Eat with chopsticks if you can!
| Servings |
| 2-4 |
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This recipe and others can be found in the following article:
The Tongue-Numbing "Flower Pepper" of Sichuan Provinceby Kimberly DukesIngredientsMarinade Ingredients:
Sauce Ingredients:
Stir-Fry Ingredients:
InstructionsIn a medium bowl, combine the marinade ingredients and stir well. Add the chicken and let it sit while you chop, measure, and combine the other ingredients. In a small bowl, combine the sauce ingredients. In a wok, heat the oil over high heat. When it is quite hot, add the chiles and the Sichuan peppercorns and stir continually for about half a minute, until the oil smells spicy. Be careful not to let the spices burn--you might want to take the wok off the heat for a moment or two. Add the chicken and whatever is left of the marinade, stirring continually for a few minutes, until the chicken is cooked through. Add the ginger and garlic, stir-frying until it smells fragrant, 15-30 seconds. Be careful not to burn them. Stir the sauce again and add it to the wok, stirring for about 30 seconds. Add the celery and stir for about 15 seconds. Add the spring onions and stir for about 15 seconds. Add the peanuts and stir for about 15 seconds. Serve on a flat oval plate in a single layer so that the sauce is distributed evenly. Garnish with cilantro or parsley if desired. Eat with chopsticks if you can!
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