How to Cook Numbing Sichuan Pepper Chicken?

Introduction

Numbing Sichuan Pepper Chicken, also known as "Ma La Ji Ding," is a renowned dish in Sichuan cuisine, celebrated for its unique combination of spicy, savory, and numbing flavors. This dish is a tantalizing blend of tender chicken pieces, fiery chilies, and the signature tingling sensation of Sichuan peppercorns. Cooking this dish at home allows you to experience the authentic taste of Sichuan province right in your kitchen. It's a must-try for anyone who loves bold and adventurous flavors.

Prerequisites

Before you begin, ensure you have the following ingredients and equipment ready:

Ingredients:

• 500g boneless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup dried red chilies (adjust to taste, cut into 2 cm pieces)
• 2 tablespoons Sichuan peppercorns (not spicy-hot but numbing)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3-4 scallions, cut into 1-inch pieces
• 1 tablespoon sesame oil

Equipment:

• A wok or large frying pan
• A sharp knife and cutting board
• Mixing bowls
• Spatula or wooden spoon

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a mixing bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch.
2. Stir well to ensure the chicken is evenly coated.
3. Let it marinate for about 15-20 minutes to absorb the flavors.

Step 2: Prepare the Sauce

1. In a small bowl, mix together salt and sugar. Set aside for later use.

Step 3: Prepare the Aromatics

1. Mince the garlic and ginger.
2. Cut the scallions into 1-inch pieces.
3. Cut the dried red chilies into 2 cm pieces, removing seeds if you prefer a milder taste.

Step 4: Cook the Chicken

1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the marinated chicken pieces, cooking until they are browned and cooked through (approximately 5-7 minutes). Stir occasionally to prevent sticking.
3. Remove the chicken from the wok and set aside.

Step 5: Stir-fry the Aromatics and Spices

1. In the same wok, add the Sichuan peppercorns (not spicy-hot but numbing) and dried chilies. Stir-fry for 1-2 minutes until fragrant over medium-low heat. Be careful not to burn them.
2. Add the minced garlic and ginger and increase the heat to medium-high, stir-frying for another minute.

Step 6: Combine and Finish

1. Return the cooked chicken to the wok, mixing it with the spices and aromatics.
2. Add the pre-mixed salt and sugar, stirring to coat the chicken evenly.
3. Toss in the scallions and drizzle with sesame oil.
4. Stir-fry for another 2 minutes, ensuring everything is well combined.

Step 7: Serve

1. Transfer the Numbing Sichuan Pepper Chicken to a serving dish.
2. Serve hot with steamed rice or your choice of side dishes.

Conclusion

Cooking Numbing Sichuan Pepper Chicken at home is an exciting culinary adventure that brings the bold flavors of Sichuan cuisine to your table. By following these steps, you'll achieve the perfect balance of savory, spicy, and numbing tastes. Remember to adjust the amount of chilies and Sichuan peppercorns to suit your heat preference. Enjoy this dish as part of a larger meal or as a standalone delight. Happy cooking!