Sichuan Peppercorn Chicken
Ma (numbing) and la (spicy) chicken! Super easy to make with a rice cooker.
- Prep time
- 10 min
- Cook time
- 2 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small free range or organic young chicken (about 3-4 pounds or 1.4-1.8 kg)
- 2 to 3 green onions
- 1 2-inch piece of ginger
- Some kosher salt
- ~1/4 cup green vine pepper oil (藤椒油)
- 1 green onions
- 2 to 3 fresh chili peppers
- 1 teaspoon kosher salt
- 1 teaspoon light soy sauce (optional)
Instructions
- 1
Follow the instructions, steps 1 to 4, in my Lazy/Easy Whole Tender Chicken to cook the chicken with a rice cooker. Alternatively, use an Instant Pot or Dutch oven to cook the chicken.
- 2
Prepare a large bowl of ice water. After the whole chicken has been cooked, immerse it in the ice water. This allows the skin to tighten up. SAVE all of the chicken juice. While chicken is being cooled, prepare the sauce.
- 3
Chop the green onions and fresh chili peppers into small pieces. In a small bowl, add the green onions, chili peppers, 1 teaspoon of kosher salt, and at least 1/2 cup of the chicken juice.
- 4
Heat a cast iron pan or skillet under medium-high heat. When the pan is hot, add the 1/4 cup of green vine pepper oil (藤椒油). Heat the oil until warm only. Then pour the oil into the bowl with green onions and chili peppers, mixing well. Mix in the 1 teaspoon of light soy sauce.
- 5
Cut the chicken first in half. (Only half the cooked chicken is used for this recipe.) Use a cleaver to cut the chicken into desired sizes and lay them on a large bowl. Alternatively, shred the chicken meat with both hands. Pour the sauce on top. Eat right away or refrigerate first for at least 30 minutes up to 2 hours for a deeper flavor.