Chicken with Sichuan peppercorns CCTI from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 09, 2021

    The flavors in this dish were great. Something about them reminded me of pepperoni (the pepper??) ...but since I love pepperoni, I was happy. Strong, salty, spicy flavors. I ate this with stir-fried bok choy and plain rice and they did a great job of balancing it out. Since I'm a chili wimp, I substituted 1 tsp sriracha for the chili oil + dried red chilies and that was enough heat for me!

  • Breadcrumbs on December 07, 2010

    p. 68 - Dec 2010 - I just recently purchased this book so this was my first use of this recipe and, the book. I was delighted to see how quick this dish was to assemble and prepare. Chicken is tossed w rice wine, cornstarch salt and pepper then browned in the hot wok along w some dried chilies. A sauce of soy, vinegar sesame oil chili oil, sugar, broth and rice wine is added along with green onions, garlic and ginger. A deceptively tasty dish with a great amount of heat . . . the kind that builds as you eat. Served this along with some stir-fried bok choy w garlic and some peanut noodles w veggies. I'd definitely make this again.

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