Tangy Chicken and Peanuts (Gong Bao Chicken)

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 This recipe and others can be found in the following article:

 

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

 
Gong Pao Chicken

Ingredients

Marinade Ingredients:
  • 3 teaspoons sherry
  • 1 1/2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 teaspoon water
 
Sauce Ingredients:
  • 4 teaspoons sugar
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons dark soy sauce
  • 2 teaspoons light soy sauce
  • 4 teaspoons vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons water
 
Stir-Fry Ingredients:
  • 1 to 2 boneless chicken breasts, cubed (about 1/2 pound)
  • 3 tablespoons peanut oil
  • 24 small Japanese chiles, halved, most seeds discarded
  • 2 teaspoons Sichuan peppercorns
  • Chunk of ginger about the same size as the garlic, minced
  • 4 medium cloves of garlic, minced
  • 1 cup chopped celery (cut on a slant)1 bunch green onions or scallions, chopped in 1-inch sections (about 1/2 cup)
  • 1/2 cup peanuts
  • Cilantro or parsley, chopped, to garnish (optional)

Instructions

In a medium bowl, combine the marinade ingredients and stir well. Add the chicken and let it sit while you chop, measure, and combine the other ingredients.
In a small bowl, combine the sauce ingredients.
 
In a wok, heat the oil over high heat. When it is quite hot, add the chiles and the Sichuan peppercorns and stir continually for about half a minute, until the oil smells spicy. Be careful not to let the spices burn–you might want to take the wok off the heat for a moment or two.
 
Add the chicken and whatever is left of the marinade, stirring continually for a few minutes, until the chicken is cooked through. Add the ginger and garlic, stir-frying until it smells fragrant, 15-30 seconds. Be careful not to burn them.
 
Stir the sauce again and add it to the wok, stirring for about 30 seconds. Add the celery and stir for about 15 seconds. Add the spring onions and stir for about 15 seconds. Add the peanuts and stir for about 15 seconds.
 
Serve on a flat oval plate in a single layer so that the sauce is distributed evenly. Garnish with cilantro or parsley if desired. Eat with chopsticks if you can!

Tongue-Numbing Spicy Beef

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

 

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

 

Ingredients

Sesame Sauce Ingredients:
  • 2 teaspoons sesame oil
  • 2 teaspoons Sichuan pepper oil
  • 1/2 teaspoon sugar
  • Salt to taste
 
The Stir-Fry:
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg white
  • 1/2 teaspoon cornstarch
  • 4 teaspoons peanut oil, divided
  • 1/2 pound sirloin, cut into thin strips or small cubes
  • Chunk of ginger about the same size as the garlic, chopped
  • 3 cloves of garlic, chopped
  • 1 small green or red sweet pepper (or a mixture), chopped (about 1 cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3/4 teaspoon of extra-hot chile powder
  • 1/4 teaspoon ground Sichuan peppercorn
  • Cilantro or parsley, chopped, to garnish (optional)

Instructions

To make the sauce, in a medium bowl, combine the salt, pepper, beef, egg white, and cornstarch.
In a small bowl, combine the sesame oil, Sichuan pepper oil, sugar, and salt to taste.
 
In a wok, heat a little oil to season the surface. Once it’s hot, discard the oil. Add 3 teaspoons of peanut oil and heat. Add the meat, and stir-fry for about 4 minutes, until the meat is just cooked. Using a slotted spoon, remove the meat to a plate and drain.
 
In the wok, heat 1 teaspoon of oil. Add the ginger and garlic and stir-fry until it is fragrant, 15- 30 seconds. Add the sweet peppers and onion, and stir-fry for 1 minute. (They should remain a little crisp.) Add the chile powde and ground peppercorn, stir for a few seconds, then add the beef and stir. Stir the Sesame sauce again, add to the wok, and stir for about 15 seconds.
 
Serve on an oval plate in a single layer, so that the hot-and-numbsauce is spread out evenly. Garnish with cilantro or parsley if desired.

Spicy Spinach

Dave DeWitt Leave a Comment

This recipe and others can be found in the following article:

 

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

Ingredients

  • 2 teaspoons of peanut oil
  • 6 small fresh chiles, halved, seeds discarded
  • 1/2 to 3/4 teaspoon whole Sichuan peppercorns
  • Approximately 6 cups of fresh spinach, washed and torn into bite-size pieces
  • 1/2 teaspoon sesame oil
  • Salt to taste

Instructions

In a wok, heat the oil. Add the chiles and Sichuan peppercorn. Stir-fry for about 15 seconds, being very careful not to burn the spices.
Add the spinach and stir-fry for 2 or 3 minutes, until it looks dark green and cooked.
Turn off the heat. Add the sesame oil and salt. Serve in a small bowl to accompany other dishes.

Peppered Tofu

Dave DeWitt Leave a Comment

This recipe and others can be found in the following article:

 

The Tongue-Numbing “Flower Pepper” of Sichuan Province

by Kimberly Dukes

Ingredients

  • 1/2 block of very firm tofu, cut into 1/2-inch thick “tiles”
  • Small bunch of green onions, chopped on a slant (about 1/2 cup)
  • 4 tablespoons peanut oil
  • 1/2 teaspoon flour or cornstarch
  • 2 tablespoons water
  • Salt to taste
  • 3/4 teaspoon ground Sichuan peppercorn

Instructions

In a wok, heat the oil until very hot. Fry the tofu slices until they begin to look brown and toasty. Using a slotted spoon, remove the tofu to a plate to drain. Remove the oil and wipe the wok.
 
Add just enough oil to make the bottom of the wok gleam. Heat until very hot. Add the green onion and stir fry for about 30 seconds. Add the drained tofu and stir fry for about a minute. Add the cornstarch, water, salt, and stir. Remove to an oval plate. Dust theground Sichuan peppercorn on top of the tofu.

Lemon Cashew Chicken

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Just about any type of citrus fruit will work in this recipe. Try tangerine, orange, or even a combination such as lemon-lime. Adding habaneros with their sweet heat compliments the citrus flavor of the sauce.

Ingredients

  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes

  • 2 to 3 tablespoons vegetable oil, peanut oil preferred

  • 2 tablespoons lemon zest, divided

  • 2 teaspoons minced garlic

  • 2 teaspoons minced ginger

  • 1 fresh habanero chile, stem and seeds removed, minced or substitute 1/4 teaspoon ground habanero

  • ½ cup roasted cashew nuts

Marinating Sauce:

  • 1.5 tablespoons rice wine or dry sherry

  • 2 tablespoons light soy sauce

  • 1 egg white

  • 2 tablespoons cornstarch

  • 1/4 teaspoon ground white pepper

Seasoning Sauce:

  • 1/2 cup chicken broth

  • 1/4 cup lemon juice

  • 3 tablespoons sugar

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon cornstarch

Instructions

Combine all the ingredient for the marinating sauce in a large bowl and stir to mix. Toss the chicken in the sauce to coat and marinate at room temperature for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce, along with ½ the lemon zest, and 2 tablespoons water. Stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot, and add the oil. Add ½ of the lemon zest, garlic, ginger, and chile and stir-fry until fragrant.

Remove the chicken from the marinade, add to the wok and stir-fry until lightly browned. Remove, drain, and keep warm.

Pour off all but 1 tablespoon of the oil. Add the seasoning sauce and cook until it starts to thicken. Return the chicken and toss to coat. Heat until the sauce forms a glaze over the chicken. Add the cashews and toss to coat.

To serve, mound the chicken on a serving platter, garnish with the remaining lemon zest, and serve. Serve with plain white rice.