Tuesday, October 05, 2010

Szechuan Peppercorn Chicken II

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.


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.


ann low said...

I love spicy chicken like this one. Looks so easy to cook with the simple ingredients. I am sure my hubby will like this :)

WendyinKK said...

Looks like Kung Pao chicken.
I'll definately try this out.
I have loads of Szechuan peppercorn screaming, "Use Me"

busygran said...

Lovely dish! I can taste the heat of this dish!

Little Corner of Mine said...

Delicious! Similar to my kong pao chicken except with added Szechuan peppercorn.

Unknown said...

Gorgeous meal

Cooking Gallery said...

Hey, thanks for sharing the recipe! I've got some Szechuan peppercorns in my pantry but I hardly ever use them....!

Bakericious said...

this dish looks delicious!

3 hungry tummies said...

Looks great! I think its call la zhi ji.

ijayuji said...

Hi gert! lama tak blogwalking bz sikitlah :D, ayam tu nmpk sedap! tak pernah masak cara szechuan nxt time nak try ur recipe. btw, i buat shumai kenapa dia punyer skin dgn filling tak nak stick ya bila dah lepas steam? u ada tips tak, tqia! i buat resepi kat japanesefood.about.. nak cari resepi u pulak :-)

Elin said...

Simple and delicious dish ! Yummy

Aldy said...

Mmmmm, I smell something YUMMY! This dish looks totally MOUTH-WATERING.
Great Recipe!

Cheers, Aldy :)

Cheah said...

This dish resembles 'koong poh chicken' and yours look so yummy. Oh, was at the specialty shop and posed the question re pau turning yellow with ordinary all-purpose flour, she said can't be helped if ordinary flour is used. Perhpas you can bring back pau flour when you come back to M'sia next, i.e. if it's permissible to go through US customs.

My Little Space said...

Such a tempting dish! My boy loves this especially. I seldom buy szechuan peppercorn but now there's szechuan spicy bean paste available in the market. Taste as good and extreme spicy. Yet still adding in a few more dried chillies and lots of ginger. ^_^ No worries, our head not going to explode! haha... Have a great day.

MaryMoh said...

This looks spicy and delicious, just what my family loves. I need to cook more rice with this dish.

pigpigscorner said...

Love szechuan food, so spicy and tasty!

ReeseKitchen said...

I like this dish too. Oh how nice if you are my neighbour..haha! Yummy!!

Sonia ~ Nasi Lemak Lover said...

i bought some Szechuan peppercorn recently, but still figure out what to cook, your recipe just come in the right time.

ICook4Fun said...

Anncoo, I am actually addicted to szechuan peppercorn :)

Wendy, yea kung pao chicken use a lot of dried chili too.

Busygran, oh yea this dish is super spicy but I love it :)

LCOM, yea it taste better with szechuan peppercorn.

Jennifurla, thanks

Cooking Gallery, you should. I like it in everything now :)

ICook4Fun said...

Jess, thanks.

3 hungry tummies, ya it is call La Zhi Ji in Mandarin.

Ijayuji, yea I understand you busy pindah rumah. Understandable you tak blogwalking :) I see that you buat kulit shumai yourself. I pun tak tahu lah kenapa filling dia tak lekat kat kulit. Maybe next time you pakai saja kulit wanton and for the filling put a bit of egg white and cornstarch.

Elin, thanks.

Al Dente Gourmet, thank you.

Cheah, thanks. Elin gave me tips on the pau skin so i will try it out if not I will buy some pau flour and bring it back here the next time I go back to Malaysia.

ICook4Fun said...

Kristy, oh I should check out the Asian store and see if they sell szechuan spicy bean paste. The problem is sometime they write everything in Chinese and I can't understand it.

Mary Moh, oh yea this dish is spicy.

Pigpigscorner, me too :)

Reesekitchen, I wish you are my neighbor too so we can share our food :)

Sonia, you should cook with it but go easy on it if your children is eating the dish. It might be too spicy for them :)

Kitchen Corner said...

WOW! I like this spicy dish. Looks very appetizing!

Anonymous said...

Going to try this recipe....

dresspark said...


Is there something else to substitute the chinese wine or dry sherry?

Sarah Norsham