SZECHUAN SPICY CHICKEN

I’m not sure if this makes any sense, but besides addicted to food, I’m also addicted to hot spicy foods at the same time.  We really enjoy the Szechuan dishes here nearby our area. As soon as they bring out the red hot looking dishes that we order in front of me, I’m like the Pavlov’s dog. I salivate, only that I swallow it back and it’s not drooling out! (that’s a good thing!) So the other night I tried to make this szechuan spicy chicken or they call it Chong Qing spicy chicken.

SZECHUAN SPICY CHICKEN (4 servings)

2 lb of boneless chicken breast/thighs (cut into medium size pieces)
1 Tbsp of Szechuan Peppercorn
1 Tbsp of chopped ginger
1 Tbsp salt
1 Tbsp Shaoxing wine
1 Tbsp soy sauce
2 cloves garlic (minced)
1 tsp sugar
1 Tbsp salt
1 Tbsp chopped scallions
2 Tbsp of chili powder
10-15 dried red chili (soaked in water for 30 minutes and cut into small pieces, save the water)
2 Tbsp of canola oil

COOKING METHOD:

1. Marinate the chicken with shaoxing wine, salt, soy sauce for at least 30 minutes

2. Heat oil in a wok or skillet. Saute garlic and ginger until they are fragrant

3. Add in chicken pieces, dried chili , chili powder and szechuan peppercorn and continue to saute until the chicken is cooked

4. Add a bit of water from soaking the chili and let it simmer for 1 minute. Season with salt and turn off heat