Chicken With Sichuan Peppercorns

By á-170456

Ingredients

• 12 ounces boneless skinless chicken thigh cut 1/2" cubes
• 3 teaspoons Shao Hsing rice wine (or dry sherry)
• 1 teaspoon cornstarch
• 3/4 teaspoon salt
• 1/4 teaspoon freshly-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

Details

Servings 4

Preparation

Step 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.

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.

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.

This recipe yields 4 servings as part of a multi-course meal.