Sichuan Green Peppercorn Chicken

This is a English translation of this recipe:

用料  

Sichuan Green Peppercorn Chicken的做法  

1. Chop the chili peppers (you may use a scissor). Slice the ginger. Rinse the chicken thighs

2. Cook the chicken thighs in cold water, add ginger and cooking wine. Keep cooking on high for 5 min once it starts boiling. Turn off the gas and keep the pot covered for another 8 min. (Time may vary depends on how big the thighs are. You want to make sure that they are just cooked but not overcooked. One way is that you can use a chopstick/ toothpick to easily poke through the meat)

3. Transfer the chicken thighs to a big bowl with ice water. Wait until they are completely cooled down

4. Sprinkle some salt on the chopped peppers and wait a few minutes until they start softening.

5. In a wok/pan heat the cooking oil. Remove the pan from the gas before putting the green peppercorn in it.(you want to get the flavor while try not to burn them)

6. Original way is to chop the chicken thighs into small pieces. But you can just tear the meat into small pieces and get rid of the bone. Much easier:)

7. Mix the fried peppercorns, the chili pepper, soy sauce, white peppercorn ground, peppercorn oil and some cold (boiled) water together into a bowl. The sauce should be able to cover all the chicken, and it should be slightly saltier than usual so add some more salt if it tastes light.

8. Put the chicken into the bowl of sauce and make sure it's all soaked. Seal the bowl and put it in the fridge for 2~3 hours. (Optional)Garnish some cilantro and sesame on top. And enjoy!