Black pepper chicken
The techniques associated with Chinese cooking are relatively easy to master - keep the food moving constantly and the flame high. Avoid overcrowding the pan to prevent stewing instead of stir frying. The equipment required is not too difficult to source - a wok certainly makes things easier, but a large frying pan will suffice. A rice cooker simplifies the process, steaming rice to perfection every time and offering a "set and forget" convenience.
Some ingredients may prove a little elusive - they may not be readily available in your local store, but are generally found in Asian specialty stores, which are a treasure trove of exciting sights, aromas, and tastes. Today's recipe calls for Sichuan peppercorns and Shaoxing wine. Shaoxing wine, a type of rice wine traditionally crafted in Shaoxing, Zhejiang province, China, is essentially fermented rice water that traditionally incorporates wheat. It's amber in colour with a mildly sweet aroma. Dry sherry can be substituted if gluten-free Shaoxing wine is unavailable. Sichuan pepper is a spice derived from the husks of two species of prickly ash shrubs from the citrus family. These seeds have a pinkish husk and offer a fragrant, mouth-numbing, and tongue-tingling sensation with a truly earthy flavour. Sichuan pepper is the primary ingredient in Chinese five spice.
In many traditional Pepper Chicken recipes, the ratio of Sichuan to black peppercorns is 1:1. I've used a 1:2 ratio in this recipe because my partner Myles isn't overly fond of the sensation produced by the release of hydroxy-alpha-sanshool, which triggers the tingling of nerve cell receptors in your lips and mouth. Feel free to adjust the ratio to suit your family's preferences. The earthy flavours of the Sichuan pepper truly shine in this dish, so even a few will enhance the overall taste.
This recipe yields more pepper seasoning than required. Store the remaining peppercorn powder in an airtight container. It keeps well for up to 3 months (if it lasts that long - it's perfect on grilled chicken or seafood). I prefer to use my granite mortar and pestle. While an electric spice grinder can also be used, it yields a super-fine result, eliminating the added texture that the manual mortar provides.
If you'd like to watch my YouTube video for all the tips and tricks to make this dish, just click on the video at the end of this post.
Serves 3-4
• 3 chicken thigh fillets
• 1/2 cup corn flour (gluten free)
• 1 brown onion, diced
• 1 red capsicum, diced
• Vegetable oil for shallow frying, plus 1 tbl extra
Black pepper sauce:
• 1/2 tbl whole Sichuan peppercorns
• 1 tbl whole black peppercorns
• 1/4 cup oyster sauce
• 2 tbl Chinese Shaoxing wine
• 1 tsp dark soy sauce (gluten free)
Marinade:
• 1 tbl soy sauce
• 1 garlic clove, finely grated
Cut the chicken into bite sized pieces.
Into a medium sized bowl combine all the marinade ingredients and stir well. Add the chicken and stir to coat. Cover the bowl and put aside for later.
Place the Sichuan peppercorns in a small frying pan over high heat. Cook, shaking the pan, for 2 minutes or until the peppercorns are fragrant and just starting to smoke. Transfer to a mortar along with the black peppercorns. Grind to a fine powder.
In a small bowl, mix 1 tablespoon of the peppercorn powder with the oyster sauce, Shaoxing wine and dark soy sauce.
Add about a centimetre of oil to the base of a wok over a high heat. When the oil is hot (170°C), toss a quarter of the marinated chicken in the corn flour until lightly coated. Shake off excess flour and then cook in the oil for 3-4 minutes or until golden and cooked through. Drain on paper towel. Repeat with the remaining chicken and flour.
Heat the 1 tablespoon of oil in a large wok over a high heat. Add the onion and capsicum and stir-fry for a minute. Add the chicken and the peppercorn sauce and stir-fry until well combined and warmed through. Serve immediately with steamed rice and asian greens of your choice.
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