Hot Sichuan Pepper Chicken Recipe the Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers.
Ingredients:
3 teaspoons Sichuan pepper
500g (1lb) chicken thigh fillets, cut into thin strips
2 tablespoons soy sauce
1 clove garlic, crushed
1 teaspoon grated fresh ginger
3 teaspoons cornflour
100g (3 1/2 oz.) dried thin egg noodles
oil, for cooking
1 onion, sliced
1 yellow capsicum, cut into thin strips
1 red capsicum, cut into strips
100g (3 1/2 oz.) sugar snap peas
1/4 cup (60ml/2 fl oz.) chicken stock
Method:
Heat the wok until it becomes hot and dry-fry the Sichuan pepper for about 30 seconds or so. Then remove from the wok and crush with a mortar and pestle or in a small food processor.
combine the chicken pieces with the soy sauce, the garlic, the ginger, the cornflour and Sichuan pepper in a bowl. The cover it and refrigerate it for about 2 hours.
Cook the egg noodles in boiling water for 5 minutes, or until tender. Drain, then drizzle with a little oil and toss it through the noodles to prevent them from sticking together. Set aside.
Heat the wok until it becomes hot, add 1 tablespoon of oil and swirl it around to coat the side.
Stir-fry the chicken in small batches over medium or even high heat for about 5 minutes, or until it becomes golden brown and well cooked. Add more oil if you feel is necessary and then remove from the wok and set it aside.
Reheat the wok, add 1 tablespoon of oil and stir-fry the onion, the capsicum and the sugar snap peas over high heat for about 2 or 3 minutes, or until the vegetables become just tender. Then add all the chicken stock and bring to the boil.
Return all the chicken and the egg noodles to the wok and toss them over very high heat and serve immediately.
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| Hot Sichuan Pepper Chicken Recipe |
