Chicken Skewer In Sichuan Peppercorn Salt Rub. Sichuan Peppercorn Chicken: Follow the step by step guide to make the most famous and delicious hot chicken recipe featured from Sichuan Cuisine. Sichuan peppercorn chicken is a featured real Sichuan dish, which is mainly flavored with Sichuan peppercorn. Sichuan (Szechuan) peppercorn salt makes a spicy alternative.
A recipe using Sichuan Peppercorn salt over homemade roast chicken. Definitely set to get your mouth watering with a taste of spice! Tie chicken legs with a kitchen twine. You can have Chicken Skewer In Sichuan Peppercorn Salt Rub using 13 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chicken Skewer In Sichuan Peppercorn Salt Rub
Prepare 12 of skewers.
It’s 2 of chicken breast or thigh.
Prepare of marinate.
You need 4 clove of pounded garlic.
Prepare 6 of small pounded shallot.
You need 2 of pounded thumbs size ginger.
You need 2 tbsp of light soy sauce.
You need 1 of egg.
Prepare 1/2 tsp of chicken powder /bouillon.
You need of dry spice.
You need 1 tbsp of sichuan pepper salt please refer to my recipe.
Prepare 2 tsp of fine chili powder.
It’s 1 tsp of cumin powder.
Rub the chicken generously with Sichuan peppercorn salt inside and out. Coarsely grind cumin seeds, Sichuan peppercorns, salt, and red pepper flakes in a spice mill or mortar and pestle (you still want some pieces of Prepare grill for medium-high heat. Thread beef (fold over as needed to skewer) and peppers alternately onto skewers, starting and ending with beef. PreparationFor peppercorn powder: Shake peppercorns in a sieve to get rid of dust, then spread in batches on a white plate and discard any twigs, leaves, thorns, or black inner seeds.
Chicken Skewer In Sichuan Peppercorn Salt Rub step by step
Thinly slice chicken into strips.
Marinate chicken for 10 minutes.
Skewer the marinated chicken and don't over crowded it.
Grill or bake it.
On a oiled foil layer the skewered chicken in batches.
Bake it at 200C /400F for 8 to 10 minute then turn over and sprinkle dry spice and bake for another 7 minute.
Turn over and sprinkle again and bake for another 1 minute then serve.
Sichuan pepper (Chinese: 花椒; pinyin: huājiāo) is a spice from the Sichuan cuisine of China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot like chili peppers nor pungent like black pepper. Sichuan peppercorns counter the heat of chili paste, while fermented black beans add savory flavor to this rice cake dish. Throw in some Chinese sausage and bok choy for good measure, and be sure to leave the rice cakes to cook in the skillet for a while, making some surfaces crispy and charred. Sichuan peppercorn is commonly used in Sichuan cuisine.
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