[wpsf id="622"]
HONGKONG GRILLED SICHUAN SALT AND PEPPER CHICKEN
HONGKONG GRILLED SICHUAN SALT AND PEPPER CHICKEN
INGREDIENTS
- 2 tbsp Sichuan peppercorns
- 1 tbsp black peppercorns
- 1 tbsp sea salt
- 4 chicken thighs, skin-on
- 1 tbsp vegetable oil
- lettuce leaves to serve
- lime wedges to serve
Marinade:
- ¼ cup soy sauce
- 2 tbsp Chinese Shaoxing wine
- 1 tsp dark sweet soy sauce
- ½ tsp garlic powder
INSTRUCTIONS
- Combine the chicken with the marinade ingredients. Set aside while you make the pepper salt.
- Toast the Sichuan peppercorns in a dry frying pan over medium-high heat. When the peppercorns are fragrant, transfer to a mortar. Add the black peppercorns and use a mortar and pestle or spice grinder to grind to a fine powder. Mix with the sea salt and set aside.
- Heat a non-stick pan over medium-high heat. When the pan is hot, add the oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. Cook for 10 minutes or until the skin is a dark golden colour. Then turn chicken over and cook for a further 2-3 minutes or until cooked through.
- Slice the chicken and sprinkle with the pepper salt. Serve with lettuce leaves and lime wedges.
