A super easy, foolproof steamed Sichuan peppercorn chicken that can be prepared ahead. It has a lovely, juicy texture with plump chicken and tight skin.
This recipe is developed from a Famous Nanjing dish: salted duck. We use almost the same method for treating the meat. But instead of poaching, use a steamed method. I have tried other cooking methods, such as an air fryer, for a crispy skin. All of those methods come with great flavor and a tender and juicy taste.
One of the reasons I love this steamed Sichuan peppercorn chicken is its simplicity, and it can be prepared in advance. So you can try this on busy days.
By the way, if you love steamed protein especially chicken, we have another popular ginger and scallion steamed chicken too.
Marinating Time
Marinating is the most critical step here. Over-marinating makes the chicken too salty. If you don’t marinate long enough, you won’t neutralize the gamey smell.
- Based on my testing, if you’re marinating overnight, don’t prick holes in the skin.
- If you’re cooking it the same day, prick the skin to speed up flavor absorption.
How to Make Steamed Sichuan Peppercorn Chicken
Prick some holes in the skin if you want to speed up the process. Skip this step if you plan to marinate overnight.
Next, let’s make the rub mixture. In a pan, heat the salt and Sichuan peppercorns over a slow fire until aromatic. Set aside to cool down a little bit.
Transfer the duck into a plastic bag, add ginger slices, scallions, and the rub mixture from the previous step.
Firmly massage the mixture into the chicken with your hands so the ginger and scallions can effectively neutralize the raw taste of meat.
Seal the bag and refrigerate for 4 hours or overnight.
Before steaming, remove the salt and Sichuan peppercorn attached to the surface. Then steam for 20 minutes over medium heat.
Steamed Sichuan Peppercorn Chicken
Ingredients
- 1 tbsp. salt
- 1/2 tbsp. Sichuan peppercorn
- 6 chicken thighs
- 3 scallions
- 1 thumb ginger sliced
Instructions
- Prick some holes in the skin if you want to speed up the process. Skip this step if you plan to marinate overnight.
- Next, let’s make the rub mixture. In a pan, heat the salt and Sichuan peppercorns over a slow fire until aromatic. Set aside to cool down a little bit.
- Transfer the duck into a plastic bag, add ginger slices, scallions, and the rub mixture from the previous step.
- Firmly massage the mixture into the chicken with your hands so the ginger and scallions can effectively neutralize the raw taste of meat.
- Seal the bag and refrigerate for 4 hours or overnight.
- Before steaming, remove the salt and Sichuan peppercorn attached to the surface. Then steam for 20 minutes over medium heat.
