Tuesday, December 3, 2013

Three Pepper Chicken

For Who Dare to Eat Hot Hot Hot Food.......lots and lots of Sichuan Pepper,Red Chilly ,Jalapenos.....our fav recipe....


 Chicken meat (with skin and bones), about 2 lb
 Dried red chili peppers, use at least 50 (up to 200 or so)
 Sichuan peppercorns, about 3-4 tsp (or you may use more)
 2-3 shallots
 Ginger, about 1 to 2 inch in length
 Garlic, use 5-6 cloves
 4 stalks of green onions
 A few sprigs of cilantro for garnishing


Chop the chicken meat into cubes (with skin and bones), about 1 x 2 inches....
Chop the chicken meat into cubes (with skin and bones), about 1 x 2 inches.
Dark meat has more flavors. I used some chicken thighs and chicken wings.

To marinate:

very simply... add 2-3 tsp of light soy sauce, 2 tsp of ShaoHsing cooking wine, 1 tsp of salt (or to taste).

Mix the ingredients together in a bowl. Set aside for 30 minutes before cooking.

Peel and cut the shallots into small wedges. Peel and mince 5-6 cloves of garlic. Trim end and cut 4 stalks of green onions into 1 to 2 inch in length. Peel and cut 1-2 inch of ginger into small slices.

To make the dried red chili peppers not as easy to burn, soak them in water for 20 minutes or so. Drain the water well before use.

Cooking Instructions:

1.Use a wok. Set stove to high. Heat up about 3 to 4 cups of frying oil. The oil must be very hot before deep-frying the chicken meat. This may take up to 10 minutes or more to heat up on a regular stove. Observe the oil. Wait until it start swirling before use.

2.Add the marinated chicken. Note that the chicken pieces will start sizzling right away (it they don't, the oil is not hot enough).

3.Deep-fry for a few minutes until the chicken pieces turn golden brown and crispy on the outside. You may need to divide the deep-frying into a couple of batches. Use a colander to drain off the excess oil.

4.Drain all frying oil. Clean the wok. Set stove on high again. Heat the wok until fuming hot. Add 2-3 tbsp of cooking oil. Wait until oil starts fuming.

5.First add all dried red chili peppers and Sichuan pepper corn. Stir. Fry for 15-20 seconds.

6.Add minced garlic, chopped shallots, chopped green onions (white portion only) and sliced ginger. Add 1/2 tsp of salt, 1-2 tsp of chili bean sauce, 1 tsp of brown bean sauce. Stir-well. (Be careful of the choking smell from the Sichuan peppercorns. Dash in 2 tsp ShaoHsing cooking wine.

7.Stir the ingredients well. Cook for 1 minute or so.

8.Return the chicken pieces and add the chopped green onions (green portion). Dash in 1-2 tsp of dark soy sauce.

9.Stir and fry for a couple of minutes until all ingredients are well-mixed. Finished. Transfer to a serving plate. Serve immediately.

 10.Add some cilantro for garnishing if desired. Serve with more hot chili oil or chili sauce as condiments if desired.

Keys to cooking this dish:

1.You may use more or less dried chili pepper and Sichuan peppercorn as you like. The best is have all the hot chilis covering the chicken, and not just a few chilis mixed with the chicken pieces.

2. You should use salt to marinate the chicken meat before deep-frying. If you only add salt while stir-frying the chicken later, the outside of the chicken meat is already dry from the deep-frying so the salty taste will not infiltrate into the meat.

3. The oil you use to deep-fry the chicken meat must be very hot, so that the meat is crispy on the outside while still tender on the inside. If the oil is not hot enough, you end up having to deep-fry the chicken for too long and the meat becomes hard.

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