Shredded Chicken with Sichuan Pepper Broth
椒麻鸡
Poached chicken is torn into pieces and served with peppercorn-scented broth, peppers and sesame.
Published
English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.
Ingredients
Quantities are included where specified in the original recipe.
- 700 gchicken legs
- green peppers
- bird's eye chiles
- scallions
- ginger
- green Sichuan peppercorns
- salt
- white pepper
- 6 spoonfulsreserved chicken cooking broth
- 1 spoonfulSichuan pepper oil
- toasted sesame seeds
- hot oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Put the chicken legs, ginger and scallions in boiling water and cook over medium heat for 30 minutes. Let the chicken cool, reserving its broth, and tear the chicken into small pieces.
- 02
Put green Sichuan peppercorns, salt and white pepper in a pan with 6 spoonfuls of the reserved broth. Bring to a boil over high heat, then stir in the pepper oil.
- 03
Pour the peppercorn broth over the chicken. Top with green peppers, bird's eye chiles and toasted sesame seeds and finish with hot oil.
Illustrated Cooking Guide
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Cooking Method
Shredded Chicken with Sichuan Pepper Broth
Poached chicken is torn into pieces and served with peppercorn-scented broth, peppers and sesame.
Ingredients
- 700 gchicken legs
- green peppers
- bird's eye chiles
- scallions
- ginger
- green Sichuan peppercorns
- salt
- white pepper
- 6 spoonfulsreserved chicken cooking broth
- 1 spoonfulSichuan pepper oil
- toasted sesame seeds
- hot oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Put the chicken legs, ginger and scallions in boiling water and cook over medium heat for 30 minutes. Let the chicken cool, reserving its broth, and tear the chicken into small pieces.
- 02
Put green Sichuan peppercorns, salt and white pepper in a pan with 6 spoonfuls of the reserved broth. Bring to a boil over high heat, then stir in the pepper oil.
- 03
Pour the peppercorn broth over the chicken. Top with green peppers, bird's eye chiles and toasted sesame seeds and finish with hot oil.
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