CHINESE COOKING: Another simple, easy to follow recipe that yields good result.

CHICKEN WITH SICHUAN PEPPERCORN 川椒雞:



12-14oz. chicken meat

1 tsp. ground Sichuan peppercorn 花椒末

½ cup “pearl” leaves 珍珠葉or young pea-shoot leaves 荳苗葉

4 tbsp. cooking oil

½ an egg white

1 tsp. tapioca starch mixed with 1-2 tbsp. water


seasoning for chicken:

½ tsp. dark soy sauce
½ tsp. salt + 1 tsp. sugar & dash white pepper
1 tbsp. each light soy sauce, rice wine or ginger juice and tapioca starch



Add seasoning ingredients and egg white into chicken meat and mix in well. Marinate for 30 minutes.

In wok or non-stick saucepan, heat 2-3 tbsp. oil over high heat until very hot and deep-fry “pearl” leaves quickly, or until just wilted. Remove with slotted spoon. Drain on paper towels. Arrange fried leaves on the outside of a round serving plate.

Heat 1 tbsp. oil to very hot over high heat and add chicken. Stir-fry for 1 to 2 minutes or until just partially cooked. Remove chicken and pour off most of the oil from pan. Add ground peppercorn to pan, reduce heat to low; and cook it for 30 seconds or until fragrant. Return chicken to pan and stir-fry quickly to coat meat with peppercorn.

Add starch solution in sufficient amount to slightly thicken chicken. Cook for 30 seconds more then remove from heat.

Arrange chicken in centre of serving plate to serve.