Hey guys, here is Yi I'm going to make a Sichuan chili peppercorns chicken You probably have seen my previous video on saliva chicken This is a very similar dish, use a very similar cooking method but the spicy chili sauce is completely different the saliva chicken has a slightly sour & spicy taste in today's video, this chicken is using a sauce which is cooked with Sichuan chili peppercorns & lots of peppers inside Hopefully you will enjoy today's video To steam our chicken we will need half of a chicken which is around 500g You can also use chicken thighs or breasts Here is a lovely free range chicken 1 thumb size ginger sliced a large spring onion or 2 small ones 2-3 star anises and 1 tbsp of sichuan chili peppercorns so firstly, submerge our chicken in cold water for about an hour It helps with removing the blood.
Transfer our chicken into a medium size pot, cover it with enough water Then adding our spices, spring onion, ginger & everything else then we can add in about 2-3 tbsps of Chinese cooking wine, it is optional here, you can also use Chinese cooking liquor turn our stove on high heat & bring it to boil Once it starts simmering, continue cooking it for another 10 mins.
Then we can turn off the heat, close our pot with a lid let it sit in the hot soup for about 30-40 mins until it's completely cooked though.
For our green pepper sauce, we will need about 3 tbsp of red chili & 3 tbsp of green chili.
My in laws brought these small ones from Turkey.
I also bought some fresh ones 1 tbsp of sichuan peppercorns, 2 tbsp of fresh green pepper You could also replace them with 2 more tbsp of Sichuan peppercorns mince all our chilis finely It's probably safer to wear gloves here.
so your hands are going to get burned from those fresh chilis once it's done, we can add in 1 tsp of salt just to marinate our chilis it will help with releasing the flavour & moist from them.
The colour of our chili are just so fresh & bright.
Now let's fry our peppers add in about 3 tbsp of vegetable oil It's important to have enough of our pepper oil in this dish Turn our stove on medium Once the oil is hot enough, pour in our washed & dried fresh green peppers.
Turn off the heat & cook until they are fragrant.
Take our green peppers out heat up the same oil again in the pan, now let's fry our dried sichuan peppercorns.
Keep the heat on low, because these small peppercorns can get burned easily.
Take a large bowl with enough cold water inside, add enough ice cubes.
We're going to use it to cool our cooked chicken.
By doing this, our chicken will be extra tender & firm.
We can tell if the chicken is cooked through by poking it with a chop stick.
The juice should be clear not bloody.
While our chicken is cooling, we can assemble our green pepper sauce.
Our cooked green pepper salted fresh chilis 2 tbsp of light soy sauce & 3 tbsp of our pepper oil, try to avoid the peppercorns here.
They can be bitter, but I'm not so fussy about it here.
then sprinkle some white pepper powder.
just give it a extra power Now we're going to do some serious cutting & chopping here remove the chicken wing & leg first.
It's really easy by slicing through the knuckles.
You're gonna need a sharp knife for this kind of work here.
then we want to cut the chicken to about 1 cm thick pieces.
Once it's done, we can lay our chicken into the bowl of chili & peppers, pour enough chicken soup into the bowl.
There should be enough soup to cover the whole chicken.
Before add in more salt, we can test the taste of our sauce first.
It should be double as salty as usual, otherwise it wouldn't be strong enough to season the chicken.
So I'm just going to add one more tsp here.
Then we can leave it in the fright for at least 2-3 hours.
Decorate it with a bit of chopped fresh chili & coriander.
You know how much I love them.
So here is my chicken in sichuan peppercorns sauce In Chinese it's called teng jiao ma ji or anything pretty much means chili peppercorns & chilis It's actually really spicy If you can't eat spicy food, then don't make this Why do I have to say this all the time, most of my Sichuan dishes are spicy Anyway, so gutten appetit I will just try 1 piece OMG! the spiciness comes really slowly You actually taste the savoury & the chicken first then you get this hit from all the chili & peppercorns Hope you enjoyed today's video please give me a thumb up & leave your comments below if you want to see more videos like this one, please sub to my YouTube channel share it with others, thanks for watching, see ya.
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