Sichuan Peppercorn Chicken

Ingredients

• 2chicken legs
• 1 thumbginger
• 2spring onions
• 1 tspSichuan peppercorns
• 1 tbspShaoxing wine
• 2 tbspSichuan green peppercorns
• 1 tbspred Sichuan peppercorns
• 3long fresh chillies, cut into small sections
• 3long red chillies, cut into small sections
• 1 tbsplight soy sauce
• 1 tbspoyster sauce
• 2 tspsalt
• 240 ml (1 cup)chicken stock
• 1cucumber, peeled and smashed
• 1 small bunchcoriander
• ¼ tspground pepper

Instructions

1. 1

   Poach the chicken

   Put the spring onions, ginger, Sichuan peppercorns and water in a large pot with the chicken. Bring to the boil, skim off any foam, then simmer for 5 minutes. Turn off the heat and leave the chicken in the hot liquid for 10 minutes. The recipe describes it as cooked when a utensil can pass through the meat; transfer the chicken legs to iced water.

2. 2

   Arrange the chicken

   Cut the chicken into large pieces and place on a serving plate with the smashed cucumber. Scoop out about 240 ml (1 cup) of the chicken stock and leave it to cool.

3. 3

   Warm the aromatics

   Heat about 2 tablespoons of vegetable cooking oil in a small pot. Add garlic, ginger and spring onion, and cook until fragrant.

4. 4

   Add the peppercorns

   Stir in the red Sichuan peppercorns and green Sichuan peppercorns.

5. 5

   Finish the sauce

   Add the fresh chillies and warm them briefly. Turn off the heat, then add the ground pepper, cooled chicken stock, light soy sauce, oyster sauce and salt. Pour the sauce over the chicken and leave it to soak for 30 minutes before serving.

What is Sichuan peppercorn chicken?

This is a Sichuan-style chicken dish built around the region’s characteristic combination of chilli heat and the tingling, citrusy sensation of Sichuan peppercorns. The recipe uses poached chicken rather than frying it, then lets the meat take on a warm, seasoned sauce.

Cucumber provides a cool, crisp counterpoint, while the mix of red and green peppercorns gives the sauce its distinctive aromatic edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 411 calories, 18g protein, 36g carbs, 25g fat.

The chicken provides the protein, while the stock, sauces and chillies contribute some of the carbohydrates; most of the fat comes from the chicken and the oil used for the aromatics. For a balanced plate, serve a portion with rice and extra cucumber or other vegetables.

The poaching aromatics

Spring onion and ginger: they flavour the cooking liquid as the chicken gently cooks. Skim away the foam after the pot comes to the boil, as directed.

Peppercorns and chillies

Sichuan peppercorns: the recipe uses regular, green and red varieties, added at different stages. Keep them distinct as you measure them so the sauce gets the full blend.

Fresh chillies: cut them into short sections as specified, then warm them only briefly. This adds their flavour to the sauce without changing the method into a long fry.

Getting the chicken right

Gentle heat: bring the pot to the boil, simmer for 5 minutes, then turn off the heat and leave the chicken for 10 minutes. The method relies on this resting time as well as the short simmer.

Doneness: the recipe’s cue is that a utensil can pass through the meat. The legs go straight into iced water once cooked.

Building the sauce

Aromatic base: warm the garlic, ginger and spring onion in about 2 tablespoons of vegetable cooking oil until fragrant, then add the peppercorns and chillies in the stated order.

Cool stock: reserve about 240 ml (1 cup) from the chicken pot and cool it before adding it to the sauce with the soy and oyster sauces, salt and ground pepper.

Why the cucumber is smashed

Smashing the peeled cucumber gives it an irregular, craggy surface alongside the chicken. It also makes the cucumber easy to serve with the sauce rather than leaving it as a smooth, unseasoned slice.

Serving and soaking time

Allow the chicken to sit in the poured-over sauce for 30 minutes before eating, as the recipe directs. Serve it with the cucumber and coriander, and add rice if you would like a more substantial meal.

Recipe notes & tips

• Set out the spring onion, ginger and peppercorns before starting so they can go into the pot in sequence.
• Skim the cooking liquid after it boils, before lowering the heat.
• Keep the chicken in the iced water after poaching, as directed.
• Let the reserved stock cool before adding it to the sauce.
• Give the chicken the full 30 minutes to absorb the sauce before serving.
• Cut the chillies into small sections before heating the aromatics.

Variations

• Milder heat: Use fewer fresh chillies while keeping the peppercorns for their aromatic flavour.
• More cucumber: Serve extra smashed cucumber alongside the chicken for a cooler contrast.
• Rice on the side: Add steamed rice to make the meal more filling and catch the sauce.
• Fresh garnish: Scatter the coriander over the chicken just before serving.
• Boneless serving: Remove the cooked chicken from the bones before cutting it into large pieces.

Common mistakes to avoid

• Boiling throughout: The method calls for only a 5-minute simmer, followed by 10 minutes off the heat.
• Skipping the foam: Skim the surface after the liquid boils, before leaving the chicken to cook gently.
• Adding warm stock: Cool the reserved stock before mixing it into the sauce.
• Overheating the chillies: Warm them briefly, then turn off the heat before adding the remaining sauce ingredients.
• Serving straight away: Leave the chicken in the sauce for 30 minutes before eating.
• Leaving out the cucumber: Include the smashed cucumber on the serving plate for a fresh contrast to the spicy sauce.

How to store

Refrigerate leftovers promptly in a covered container and eat within 2 days. Reheat the chicken thoroughly, or serve it cold if preferred; keep the cucumber separate if you want it to stay crisp.

Frequently asked questions