Name: Firecracker Chicken
Yield: Serves 6
Cuisine: Chinese
Ingredients: 1 red capsicum (pepper), cut into 2 cm dice; 1 tablespoon minced fresh ginger; 750 g chicken thigh fillets, cut into 3 cm chunks; 40 ml vegetable oil; 1 tablespoon Chilli Jam; 4 small red chillies, sliced; 1 teaspoon Sichuan peppercorns, roasted and ground; 6 green onions, cut into 2 cm lengths; 1 cup coriander leaves; 20 ml Shaoxing rice wine; 1 teaspoon sea salt; 2 teaspoons dark soy sauce; 20 ml light soy sauce; 1 teaspoon freshly ground white pepper; 1 teaspoon ground Sichuan peppercorns; 20 ml dark soy sauce; 1 teaspoon dried chilli flakes; 1 tablespoon potato flour; 60 ml White Chicken Stock; 1 teaspoon sesame oil; 1 teaspoon chilli oil; 1 tablespoon Roasted Garlic Paste; 2 teaspoons castor sugar; 2 teaspoons rice vinegar; 1 teaspoon Shaoxing rice wine

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I always thought I had quite a heavy hand when it came to using the fragrant and fiery Sichuan peppercorns – until I tasted a red-hot mouth-numbing chicken dish in Lintong, in Shaanxi province. I asked our guide Clarence to give me the lowdown on how it was made: the chicken was cooked with masses of whole Sichuan peppercorns and whole small dried chillies which set our tastebuds on fire, but it quickly became addictive as we worked our way to the bottom of the plate.