• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Recipe Index
  • By Date
  • Newsletter
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • By Date
    • Newsletter
    • Pantry
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Sichuan Food

    Sichuan Peppercorn Chicken

    August 14, 2020 by Elaine 21 Comments | Jump to Recipe

    • Facebook

    Sichuan peppercorn chicken (藤椒鸡). This is a dish for all real Sichuan food lovers especially for those who loves the numbing feeling of Sichuan peppercorn. It is the harvesting season of Sichuan peppercorn recently.  We have on Sichuan peppercorn tree in the backyard so this is a customized recipe for this season.  In other seasons when fresh peppercorn are not available, use dried green peppercorns.

    Sichuan peppercorn chicken|chinasichuanfood.com

    Possibly I need to introduce Sichuan Peppercorn a little bit more. Sichuan peppercorn(花椒huajiao In Chinese) sometimes also short as Sichuan pepper or Szechuan pepper, is one of the traditional Chinese medicines. It can help to create a numb feeling of your tongue. If you ever tried the Mala taste of Sichuan cuisine, then it is Sichuan peppercorn that brings the ma taste. Taste of green peppercorn is quite different from commonly used red ones. 

    Fresh green Szechuan peppercorn

    Although this sounds similar to mala chicken, hot and numbing, this one is totally different. It is very fresh, strong but not so profound! I highly recommend you trying once.  This is summer great for summer. Sichuan peppercorn chicken|chinasichuanfood.com

    Instructions 

    Cook the chicken| In a large pot, add scallion, ginger, Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked.

    Sichuan peppercorn chicken|chinasichuanfood.com

    Place the chicken leg in iced water 

    Sichuan peppercorn chicken|chinasichuanfood.comCut into large pieces. And transfer chicken to serving plate with smashed cucumber.  At the same time, scoop around 1 cup of chicken stock to cool down. 

    Sichuan peppercorn chicken|chinasichuanfood.com

    Make the sauce|Heat around 2 tablespoons of vegetable cooking in a small pot, add garlic, ginger and scallion until aromatic. 

    Sichuan peppercorn chicken|chinasichuanfood.com

    Place red Sichuan peppercorn and green Sichuan peppercorn in. 

    Sichuan peppercorn chicken|chinasichuanfood.com

    Place fresh peppers in. Slightly heat for a while. Turn off fire, add white pepper, chicken stock (cooled), light soy sauce, oyster sauce and salt. The sauce should be slightly salty than common dishes. 

    Sichuan peppercorn chicken|chinasichuanfood.com

    Sichuan peppercorn chicken|chinasichuanfood.comPour sauce in. Let them soak 30 minutes.  Sichuan peppercorn chicken|chinasichuanfood.com

    Sichuan peppercorn chicken|chinasichuanfood.com

    Sichuan Peppercorn Chicken

    One of the most famous and delicious hot chicken recipe from Sichuan Cuisine.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Sichuan cuisine
    Keyword: chicken
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2
    Calories: 411kcal
    Author: Elaine

    Ingredients

    • 2 chicken legs
    • 1 thumb ginger
    • 2 scallion
    • 1 tsp. Sichuan peppercorn
    • 1 tbsp. Shaoxing wine

    Sauce

    • 2 tbsp. Sichuan green peppercorn
    • 1 tbsp. red sichuan peppercorn
    • 3 long fresh chili pepper , cut into small sections
    • 3 long red chili pepper , cut into small sections
    • 1 tbsp. light soy sauce
    • 1 tbsp. oyster sauce
    • 2 tsp. salt
    • 1 cup chicken stock
    • 1 cucumber , peeled and smashed
    • 1 small bunch of coriander
    • ¼ tsp. ground pepper

    Instructions

    • Cook the chicken| In a large pot, add scallion, ginger, Sichuan peppercorn and water. Heat to a boiling, let it simmer for 5 minutes and then turn off fire and stand for 10 minutes. Remember to remove the foams after boiling.Once the meat can be insert through, it is just cooked. Place the chicken leg in iced water 
    • Cut into large pieces. And transfer chicken to serving plate with smashed cucumber.  At the same time, scoop around 1 cup of chicken stock to cool down. 
    • Make the sauce|Heat around 2 tablespoons of vegetable cooking in a small pot, add garlic, ginger and scallion until aromatic. 
    • Place red Sichuan peppercorn and green Sichuan peppercorn in.
    • Place fresh peppers in. Slightly heat for a while. Turn off fire, add white pepper, chicken stock (cooled), light soy sauce, oyster sauce and salt. Pour sauce in. Let them soak 30 minutes before eating.

    Notes

    If you are using dried Sichuan peppercorn, soak them with warm water around 20 minutes before cooking.

    Nutrition

    Calories: 411kcal | Carbohydrates: 36g | Protein: 18g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 2662mg | Potassium: 961mg | Fiber: 12g | Sugar: 5g | Vitamin A: 11875IU | Vitamin C: 22.7mg | Calcium: 119mg | Iron: 4.3mg
    Sichuan peppercorn chicken|chinasichuanfood.com
    « Chinese Almond Tofu (Almond Jelly)
    Chinese Mango Pudding »

    You may also like

    Thai Sticky Rice with Mango

    Thai Sticky Rice Recipe with Mango

    April 19, 2015

    Chinese sweet and sour ribs

    Sweet and Sour Ribs--Tang Cu Pai Gu

    November 27, 2015

    Reader Interactions

    Comments

    1. Lia

      September 02, 2020 at 7:36 pm

      Hi, Elaine! Thank you for sharing this recipe. It's written 1tbs of Shaoxing wine in the recipe but I couldn't find it in the cooking process. Did you use it for boiling the chicken or for the sauce?

      Looking forward to hearing your feedback.

      Regards,
      Lia

      Reply
      • Elaine

        September 03, 2020 at 8:24 pm

        Add cooking in when cooking the chicken legs.

        Reply
    2. Richard Tauvon

      September 06, 2020 at 9:38 pm

      5 stars
      Really really good, hot but not too hot

      Reply
      • Elaine

        September 07, 2020 at 12:37 pm

        Thanks Richard! I love your description of the hot level. That's actually is my goal, hot and full of flavor but not too hot!!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, Welcome!

    Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 ChinaSichuanFood.com | All Rights Reserved