Pepper Sesame Chicken, a classic cold dish originating from Sichuan, has a history dating back to the Qing Dynasty and is closely linked to the spicy philosophy of Sichuan cuisine. Legend has it that this dish was created by a folk chef named Zhang Mazi, who skillfully combined Sichuan pepper with chili pepper to give the chicken an unprecedented taste impact. As the Song Dynasty poet Lu You said: "Shu people are still spicy", pepper chicken is a vivid embodiment of this food culture. The hemp of Sichuan pepper and the spicy pepper are intertwined into an ancient taste poem between the lips and teeth, which makes people seem to be able to hear the whispers of history and feel the enthusiasm and heroism of the land of Bashu in tasting.
Cooking Steps:
**Main Material**:
- Chicken thighs 500 grams
**Seasoning**:
- 20g fresh peppercorns
- 15 grams of dried chili peppers
- Ginger 20 grams
- Garlic 15 grams
- 2 shallots
- Soy sauce 30 ml
- Vinegar 15 ml
- Sesame oil 10 ml
- Salt to taste (about 5 grams)
- 5 grams of sugar
- Essence of chicken (optional) 3 grams
1. Wash the chicken thighs, put a pot under cold water, add a few slices of ginger and a section of green onion, bring to a boil over high heat, turn to low heat and cook for about 15 minutes, remove and let cool and tear into strips.
2. Finely chop the dried chili peppers, grind the peppercorns into powder, mince the ginger and garlic, and chop the shallots into sections.
3. Heat sesame oil in a pot, add Sichuan pepper powder and dried chili flakes, fry slowly over low heat until fragrant, turn off the heat and let cool.
4. Put the torn chicken thighs into a large bowl, add soy sauce, vinegar, salt, sugar, chicken essence (if using), minced ginger and garlic and fried pepper sesame oil, mix well to allow the chicken to fully absorb the seasoning.
5. Sprinkle with shallots and serve.
Tips:
- When tearing the chicken, follow the texture to keep the meat fibers intact and easier to absorb the flavor.
- Let the pepper sesame oil cool before stirring in the chicken to prevent the hot oil from ruining the texture of the chicken.
- Soak the cooked chicken in ice water for a few moments to make the meat firmer and tenderer.
When the pepper sesame chicken is presented in front of you, the golden chicken is dotted with green onions, and the color is attractive. Sniffing the tip of the nose, the spicy aroma of Sichuan pepper and chili pepper instantly awakens the sleeping taste buds, as if you can hear the murmur of the history of Sichuan cuisine. Take a bite, the tenderness of the chicken and the spicy spice of the pepper sesame oil are intertwined, numb but not woody, spicy but not dry, and every trace of fiber is soaked in rich layering. In the chewing room, a spicy symphony seems to be played in the mouth, which makes people have endless aftertaste.