Tired of Kung Po Chicken already ? This Szechuan Peppercorn Chilli Chicken with Shaoxing wine makes a perfect replacement for it ! It’s much more aromatic in terms of fragrance because of the Szechuan peppercorn and the blend of spices and seasoning used makes this dish a perfect companion with plain rice or congee.
I think I am rather a “chap cai peng” person, as in I love a variety of dishes to go along with whenever I had rice or congee. I always enjoy looking at the spread of food served at the mixed vegetable rice stalls because of its vast varieties and also the reason why it’s so popular is probably its closest resemblance to home cooked food.
And this Szechuan Peppercorn Chilli Chicken with Shaoxing wine should make it to one of my favourite home cooked dishes so far. If the stalls were to present this as one of their “chap cai” dishes, I am sure it will be quite a hit too !
The peppercorn aroma that fills the house whilst cooking, is so tempting that members of the household were already sitting around with rice and congee, whilst waiting impatiently for the dish to be served ! In fact, I have to separate a portion for indulgence first while I prepare another serving for photo taking ! LOL.
Get some fresh boneless chicken from PurelyFresh online to prepare this delightful home cooked dish ! Very much fuss free and noob proof, this dish can be served up in less than half an hour too ! Enjoy !!
- 3 pcs of boneless chicken thighs, cut into small pieces and marinate with 1 tbsp of light soya sauce for half an hour
- 1 tbsp Szechuan peppercorns, crushed (you can crushed them with the back of the spoon until it "burst".)
- 5 dried chillies (soaked in water till soft and cut into small slices with the seeds removed. However, if you prefer very spicy, you can keep the seeds.)
- 2 tbsp cooking oil
- 1 onion, sliced
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- ½ tsp pepper
- 2 tsp sugar
- ½ tsp dark soya sauce
- 1 tbsp shaoxing wine
- 2 tsp corn flour, mixed with 2 tbsp water
- ¾ tbsp salted soya beans (豆酱）
- 250ml water
Heat up 2 tbsp of cooking oil in a wok and add in the dried chillies. Saute till aromatic.
Add in the crushed peppercorns, minced garlic and ginger. Stir fried till very aromatic.
Add in the marinated chicken together with the light soya sauce that's used for the marination, followed by the pepper, sugar and shaoxing wine.
Add in the water and dark soya sauce.
Add in the sliced onions. Allow it to simmer on high heat until it boils. Reduce the heat to low and continue to simmer for another 15mins.
Add in the corn flour solution and increase the heat to high again. When the liquid is much reduced and slightly thickened, off the flame.
Garnish as desired and serve hot with rice or congee.
