Salty and fiery, this classic recipe is the perfect way to showcase the tongue-numbing flavor of our Sichuan Peppercorns, which are known for the complexity and heat they bring to dishes.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients
Serves 4
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2 Celery Stalks, sliced on the bias into 1/2-inch pieces
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3 Scallions, sliced on the bias into 1/2-inch pieces
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2 Cloves Garlic, very thinly sliced
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1/4 Cup Cooking Oil
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1 Pound Boneless, Skinless Chicken Meat, cut into 1-inch pieces
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8 Small Red Dried Chiles
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1 Teaspoon Coarse Ground Szechuan Peppercorns
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1 1/2 Tablespoons Chile Bean Paste
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1 Tablespoon Shaoxing Rice Wine, or dry sherry
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1 Teaspoon Dark Soy Sauce
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2 Teaspoons Sesame Oil
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2 Cups Cooked White Rice
Directions
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Place celery, scallions and garlic in medium bowl. Season with salt, toss to combine and set aside.
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Heat oil over high heat in wok or large frying pan. When smoking, add chicken and cook until no longer releasing water, about 5 minutes. Add chiles and peppercorns and cook until fragrant, about 15 seconds.
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Reduce heat to medium. Add chile paste and continue cooking until oil is burnished, about 10 seconds. Add wine, soy sauce and 1/2 teaspoon salt. Continue cooking, stirring often, until chicken is dry, 10 to 15 minutes.
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Add celery, scallions and garlic and cook until just tender, about 2 minutes. Remove from heat and add sesame oil. Taste and adjust seasonings, if needed. Stir and serve over white rice.