Sichuan Green Peppercorn Chicken
A classic Sichuan cold appetizer, featuring tender poached chicken coated in a flavorful sauce with the distinctive numbing aroma of green Sichuan peppercorns.
Ingredients
16 items- Chicken thighs 2 (about 500g)
- Green Sichuan peppercorns (or dried) 20g
- Bird's eye chili (Xiaomila) 2
- Garlic 3 cloves
- Ginger 1 piece
- Scallions 2
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Sichuan pepper oil 1 tbsp
- Green Sichuan peppercorn oil 2 tbsp
- Vegetable oil 1 tbsp
- Water as needed
- Cilantro to taste
Nutrition
Steps （7 steps）
Place chicken thighs in a pot with cold water, ginger slices, scallion knots, and 1 tbsp cooking wine. Bring to a boil over high heat, then reduce to medium and cook for 10 minutes. The chicken is done when a chopstick pierces the thickest part easily.
Transfer the chicken to an ice water bath and let cool completely for crispy skin and tender meat. Drain, chop into bite-size pieces, and arrange on a plate.
Make the sauce: In a bowl, combine 2 tbsp light soy sauce, 1 tbsp black vinegar, 1 tsp sugar, salt to taste, minced garlic, chili rings, and half of the chopped green peppercorns. Stir well.
Pour the sauce evenly over the chicken, then drizzle with green peppercorn oil and Sichuan pepper oil (if using).
In a small pot, heat 1 tbsp vegetable oil over medium-high until shimmering. Add the remaining green peppercorns and fry until fragrant, then remove from heat immediately.
Pour the hot oil over the chicken to release the numbing aroma. Garnish with cilantro pieces and serve.
Let it marinate for 10 minutes before serving for deeper flavor. Best served cold.
Tips
Plunging the chicken into ice water after boiling is key for crispy skin and tender meat. For less numbing, reduce the amount of green Sichuan peppercorns or halve the oil. Green peppercorn oil is available at Asian markets or online; do not substitute with Sichuan pepper oil as the flavor is different.
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