I love making Szechuan dishes for my family. Sichuan cuisine, as the Chinese call it, traditionally includes Sichuan peppercorns, dried red chili peppers (you know the ones you are not supposed to eat), and ginger.
Unrelated to the peppercorn family, Sichuan peppercorns are actually a member of the citrus family and come from the prickly ash tree. Although they look much like black peppercorns, they contain a tiny seed, which is discarded as it is inedible.
Sichuan peppercorns have a distinctive flavor and fragrance, although they are not spicy hot like the chili peppers we are acquainted with. If you think Sichuan peppercorns are hard to find, King Soopers does sell them. When we cook with Sichuan peppercorns, we normally grind them rather than using them whole. Sometimes the whole berries are roasted before grinding, which brings out their tantalizing flavor and aroma. If you want a spicier, deeper flavor, roast the peppercorns before grinding. If you use a spice grinder or your coffee bean grinder, it’s a piece of cake. I have included instructions at the end of the recipe on how to roast Sichuan peppercorns.
If you want a milder flavor, use Arbol dried chili peppers. World Market does stock El Arion Noras dried red chilis, which are a bit hotter.
Carol Ann’s Szechuan Chicken
Serves 4
For the chicken:
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon Hoisin sauce
1 tablespoon dry sherry (or cooking sherry or Shaoxing wine)
1 tablespoon sesame oil
¼ cup cornstarch
In a medium bowl, place soy sauce, Hoisin sauce, sherry, sesame oil, and cornstarch and whisk to combine. Add chicken cubes and toss gently to coat thoroughly. Marinate for at least 20 minutes.
For the sauce:
½ cup soy sauce
1 tablespoon Hoisin sauce
2 tablespoons dry sherry (or cooking sherry or Shaoxing wine)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon chili paste
1 tablespoon brown sugar
2 teaspoons minced ginger
3 teaspoons minced garlic
1 teaspoon cornstarch
In a small bowl, combine soy sauce, Hoisin sauce, sherry, rice vinegar, sesame oil, chili paste, brown sugar, ginger, garlic, and cornstarch and whisk to combine. Set aside.
For the stir fry:
1 red bell pepper, cored, seeded, and cut into 1-inch cubes
1 green bell pepper, cored, seeded, and cut into 1-inch cubes
7 dried red chilis
3 teaspoons minced garlic
1 tablespoon minced ginger
1 ½ teaspoons ground and roasted Sichuan peppercorns
3 to 5 green onion, sliced into 2-inch pieces (thicker green onions are best)
Vegetable oil for frying
Marinated chicken cubes
Reserved sauce
Sesame seeds for garnish
Place a wok or large frying pan over a high heat with about ¼ inch vegetable oil. When oil sizzles, add chicken cubes and sauté until golden and cooked through, about 3 to 4 minutes. Cook in small batches. Transfer chicken to a plate lined with paper towels to drain.
Discard oil from the wok and wipe clean with a paper towel. Add 1 tablespoon vegetable oil to the same wok and place over a high heat. Add red and green bell peppers, dried chilis, garlic, ginger, and Sichuan peppercorns and sauté for 1 minute. Add green onions and continue sautéing for 1 to 2 more minutes, or until peppers are tender crisp.
Add chicken cubes and sauce and stir to combine. Stir fry for 1 more minute, or until chicken cubes are warmed through. Garnish with sesame seeds and serve immediately with rice.
Tips on roasting Sichuan peppercorns: In a fine sieve, place peppercorns and shake to remove excess dust. Spread on a flat surface and remove any twigs, leaves, thorns, or black seeds.
Place a skillet over a medium heat and add peppercorns. Toast for 3 to 5 minutes, stirring constantly to prevent burning. Cool to room temperature and grind into a fine powder. I clean my coffee bean grinder out and use it. Takes seconds.
Tips on selecting bell peppers: Look for fresh, firm peppers that are bright and thick-fleshed with a firm green calyx and stem. Bell peppers should feel heavy for their size and have a crisp, shiny skin. Immature green bell peppers are soft, pliable, thin-fleshed, and pale green in color. Do not buy bell peppers with wrinkled skin or any soft or brown spots. Bell peppers have lobes on the top. The number of lobes can help you determine which pepper to buy. Bell peppers with four or more lobes are better for eating raw. Peppers with three lobes are better for roasting, sautéing, or grilling.
Tips on storing bell peppers: Sweet bell peppers will keep in the refrigerator for 3 to 4 days. It is best not to wash bell peppers until you are ready to use them.
Tips on selecting scallions (green onions): Look for scallions with medium-sized necks and white blanching that extends 2 to 3 inches above the root.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and award-winning Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
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