Sichuan-Peppercorn Chicken

Name: Sichuan-Peppercorn Chicken
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1 scant teaspoon dark soy sauce; 1½ pounds (675 g) chicken thighs, about 6; 1 scant teaspoon shrimp paste; 1 scant teaspoon cornflour; ¼ teaspoon sesame oil; 2 dessertspoons groundnut (peanut) oil; 1 scant teaspoon Sichuan peppercorns, roasted and ground; 1½ teaspoons finely chopped whole spring onions; 1½ teaspoons rice wine or dry sherry; 1½ teaspoons rice wine or dry sherry

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

Chicken thighs are a common and well-liked food in Hong Kong. The dark meat can be paired with emphatic seasonings that go well with its stronger flavour. Here, the thighs are tossed in a Sichuan-peppercorn sauce after being marinated with some shrimp paste. The result is an uncommonly hearty and delectable chicken dish.

Ingredients

1½ pounds (675 g) chicken thighs, about 6

Asia
Hong Kong (China)
China
Sichuan
Main course

Method

Bone and skin the chicken thighs. Place the meat between pieces of plastic wrap and beat gently to tenderize. Cut the meat into 1- by 3-inch (2½- by 8-cm) pieces. In a medium-sized bowl, combine the meat with the marinade. Allow to marinate for 30 minutes.

Heat a wok or large frying pan until it is hot. Add the peanut oil and, when it is quite hot, quickly stir-fry the chicken for about