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On 11/21/2022 at 1:18 AM, Smithy said:

 

If you were to make that chicken with chilli at home, how would you go about it? It looks good, and within my stir-fry-inexperienced capabilities.

It's a dish I make often at home. I follow Fuchsia Dunlop's recipe in Land of Plenty or the newer Sichuan Cookery, but that recipe is not online.

Basically, from memory, chicken meat (in Sichuan that would be on the bone, but boneless breast or, better, leg meat would be OK). The meat is diced to about 1 to 2 cm cubed, marinated briefly in soy sauce and deep fried to sear. Remove chicken and clean wok. For one breast or equivalent of meat, 50 grams of halved and deseeded, dried Sichuan peppers and a tablespoon of Sichuan peppercorns are stir fried with garlic until fragrant and the chicken returned to the pan, Add scallions until wilted and serve.

It seems like a lot of chilli, but they aren't to be eaten. They do however, give the chicken a spectacular appearance and wonderful flavour.

43 minutes ago, Smithy said:

 

If you were to make that chicken with chilli at home, how would you go about it? It looks good, and within my stir-fry-inexperienced capabilities.

It's a dish I make often at home. I follow Fuchsia Dunlop's recipe in Land of Plenty or the newer Sichuan Cookery, but that recipe is not online.

Basically, from memory, chicken meat (in Sichuan that would be on the bone, but boneless breast or, better, leg meat would be OK). The meat is diced to about 1 to 2 cm cubed, marinated briefly in soy sauce and deep fried to sear. Remove chicken and clean wok. For one breast or equivalent of meat, 50 grams of halved and deserved, dried Sichuan peppers and a tablespoon of Sichuan peppercorns are stir fried with garlic until fragrant and the chicken returned to the pan, Add scallions until wilted and serve.

It seems like a lot of chilli, but they aren't to be eaten. They do however, give the chicken a spectacular appearance and wonderful flavour.

43 minutes ago, Smithy said:

 

If you were to make that chicken with chilli at home, how would you go about it? It looks good, and within my stir-fry-inexperienced capabilities.

It's a dish I make often at home. I follow Fuchsia Dunlop's recipe in Land of Plenty or the newer Sichuan Cookery, but that recipe is not online.

Basically, from memory, chicken meat (in Sichuan that would be on the bone, but boneless breast or, better, leg meat would be OK). The meat is diced to about 1 to 2 cm cubed, marinated briefly in soy sauce and deep fried to sear. Remove chicken and clean wok. For one breast or equivalent of meat, 50 grams of halved and deserved, dried Sichuan peppers and a tablespoon of Sichuan peppercorns are stir fried with garlic until fragrant and the chicken returned to the pan, Add scallions until wilted and serve.

It seems like a lot of chilli, but they aren't to be eaten. They do however, give the chicken a wonderful flavour.

36 minutes ago, Smithy said:

 

If you were to make that chicken with chilli at home, how would you go about it? It looks good, and within my stir-fry-inexperienced capabilities.

It's a dish I make often at home. I follow Fuchsia Dunlop's recipe in Land of Plenty or the newer Sichuan Cookery, but that recipe is not online.

Basically, from memory, chicken meat (in Sichuan that would be on the bone, but boneless breast or, better, leg meat would be OK). The meat is diced to about 1 to 2 cm cubed, marinated briefly in soy sauce and deep fried to sear. Remove chicken and clean wok. For one breast or equivalent of meat, 50 grams of halved and deserved, dried Sichuan peppers and a tablespoon of Sichuan peppercorns are stir fried with garlic until fragrant and the chicken returned to the pan, Add scallions until wilted and serve.

It seems like a lot of chilli, but they aren't to be eaten. They don'to however, give the chicken a wonderful flavour.