Chicken in Hot Oil and Browned Szechuan Peppercorns

Chicken in Hot Oil and Browned Szechuan Peppercorns Recipe - Traditional Chinese Cuisine

Region / culture: China | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

This recipe for Chicken in Hot Oil and Browned Szechuan Peppercorns is a flavorful and spicy dish that is sure to impress your taste buds. The combination of garlic, coriander, sesame paste, soy sauce, and other ingredients creates a delicious sauce that pairs perfectly with tender chicken breast strips.

History

This recipe draws inspiration from traditional Szechuan cuisine, known for its bold flavors and use of Szechuan peppercorns. The combination of hot chili oil and browned peppercorns adds a unique and spicy kick to this dish.

Ingredients

5 cloves of garlic
0.25 cup of coriander
5 tbsp of sesame paste
4 tbsp of thin soy sauce
3 tbsp of shao hsing
3 tbsp of honey
2 tbsp of sesame oil
4 tsp of rice vinegar
1.5 tsp of hot chili oil
2 chopped scallions (green part only)
0.5 tsp of szechwan peppercorns
2 whole chicken breasts

How to prepare

In a mortar and pestle, puree the garlic and coriander. Transfer the mixture to a bowl and add sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil, and scallions. Mix everything together.
In a dry cast iron skillet, brown peppercorns over low heat for 5 minutes, stirring occasionally.
Grind the browned peppercorns and sieve them. Add them to the bowl with the sauce.
Boil chicken breasts in lightly salted water for 7 minutes. Then, refresh them under cold water.
Once cooled, remove the skin and bones from the chicken breasts. Pull the meat into strips.
Arrange the chicken meat on a serving plate and pour the sauce over it. Serve.

Variations

Add vegetables such as bell peppers, broccoli, or snap peas for added texture and flavor.
Substitute chicken with tofu for a vegetarian version of this dish.

Cooking Tips & Tricks

Be sure to brown the Szechuan peppercorns in a dry skillet to enhance their flavor.

- Boiling the chicken breasts before shredding them ensures they are tender and juicy.

- Adjust the amount of hot chili oil to suit your spice preference.

Serving Suggestions

Serve the Chicken in Hot Oil and Browned Szechuan Peppercorns over steamed rice or noodles for a complete meal.

Cooking Techniques

Browning the Szechuan peppercorns adds depth of flavor to the dish.

- Boiling the chicken breasts before shredding them ensures they are cooked through and tender.

Ingredient Substitutions

Substitute thin soy sauce with tamari for a gluten-free option.

- Use almond butter or peanut butter in place of sesame paste.

Make Ahead Tips

The sauce can be prepared in advance and stored in the refrigerator for up to 3 days.

- Cooked chicken can be stored in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the dish with additional chopped scallions and toasted sesame seeds for a pop of color and texture.

Pairing Recommendations

Pair this dish with a side of steamed vegetables or a fresh cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin C, iron, and calcium.

Alergens

Contains sesame

Summary

This dish is a good source of protein and healthy fats, with a moderate amount of carbohydrates.

Summary

This Chicken in Hot Oil and Browned Szechuan Peppercorns recipe is a delicious and spicy dish that is perfect for a flavorful meal. With a rich sauce and tender chicken, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Chicken in Hot Oil and Browned Szechuan Peppercorns. It was many years ago, during one of my travels to China. I had always been fascinated by the rich flavors and intricate techniques of Chinese cuisine, and I was determined to learn as much as I could during my time there.

One day, while exploring the bustling streets of Chengdu, I came across a small hole-in-the-wall restaurant that was packed with locals. Intrigued by the delicious smells wafting from the kitchen, I decided to step inside and try whatever they were cooking.

I was immediately drawn to the dish that everyone seemed to be ordering - Chicken in Hot Oil and Browned Szechuan Peppercorns. The aroma of the peppercorns and the spicy chili oil was intoxicating, and I knew I had to learn how to make it myself.

I struck up a conversation with the chef, an elderly man with a twinkle in his eye. He told me that the secret to the dish was in the quality of the ingredients and the skillful technique of browning the peppercorns just right.

Intrigued, I asked him if he would be willing to teach me how to make the dish. To my surprise, he agreed and invited me into his kitchen. For the next few hours, I watched in awe as he carefully prepared the chicken, marinated it in a flavorful mixture of soy sauce, garlic, and ginger, and then cooked it in a fiery hot oil until it was crispy and golden brown.

But the most fascinating part was when he added the Szechuan peppercorns to the oil. As he sprinkled them in, the kitchen filled with a fragrant, citrusy aroma that made my mouth water. He explained that the peppercorns needed to be browned just right to release their full flavor and aroma, and that it was a delicate process that required patience and skill.

After the dish was ready, he served it to me in a steaming bowl, along with a side of fluffy white rice. The first bite was a revelation - the chicken was tender and juicy, with a perfect balance of heat and numbing spice from the peppercorns. It was unlike anything I had ever tasted before.

I thanked the chef profusely for his generosity and made a mental note of every step he had taken to create the dish. As I left the restaurant that day, I knew that I had stumbled upon a recipe that would become a treasured part of my culinary repertoire.

Back home, I wasted no time in recreating the dish in my own kitchen. I sourced the best quality ingredients I could find, including Szechuan peppercorns imported directly from China. I marinated the chicken just as the chef had shown me, and carefully browned the peppercorns in hot oil until they released their magical aroma.

The result was just as delicious as I remembered - tender, flavorful chicken bathed in a fiery hot oil infused with the unique taste of Szechuan peppercorns. I shared the dish with my family and friends, who were equally impressed by the bold flavors and complex spices.

Over the years, I have continued to make Chicken in Hot Oil and Browned Szechuan Peppercorns for special occasions and gatherings. Each time I prepare the dish, I am transported back to that small kitchen in Chengdu, where I first learned the secrets of Chinese cooking from a wise and generous chef.

And as I pass on the recipe to the next generation, I hope that they too will experience the thrill of stumbling upon a dish that not only tantalizes the taste buds but also captures the essence of a culinary tradition that spans generations.