Ingredients Jump to Instructions ↓

  1. 3 tablespoons Peppersalt -- see below

  2. 1 tablespoon Dry sherry

  3. 4 Scallions

  4. 3 pounds Whole chicken -- - cleaned

  5. 8 cups -boiling water

  6. 2 tablespoons Soy sauce

  7. 2 tablespoons All purpose flour

  8. 1 tablespoon Cornstarch

  9. 8 cups Oil -- for deep frying --PEPPERSALT--

  10. 2 tablespoons Szechuan peppercorns

  11. 2 tablespoons Salt

Instructions Jump to Ingredients ↑

  1. Preparation : Put Peppersalt and sherry in a large bowl; pound scallions with the broad side of a cleaver, then chop into 1 inch lengths; add to peppersalt mixture. Rinse chicken in cold water; pat dry with paper towels; rub inside and ouside with peppercorn mixture; refrigerate chicken for 8 hours. Pour 4 cups boiling water into a wok or large pot; place chicken in a baking dish in steamer or on steamer rack over boiling water; cover wok and steam the chicken over medium heat about 2 hours until meat is very tender, adding more boiling water as needed. Remove wok from heat; let cool slightly before removing chicken; pat chicken dry and let cool; brush soy sauce all over chicken. Combine flour and cornstarch; dust chicken with mixture; heat oil in a wok over high heat to 350F; carefully lower chicken into hot oil with tongs; deep fry 2 minutes; remove chicken from oil with tongs; set aside. Reheat oil to 350F and carefully submerge chicken in hot oil again; deep fry 1 minute or until chicken is browned and crisp; remove and let cool a few minutes. Use a heavy, sharp cleaver to chop cooked chicken into small serving pieces.

  2. servings. Heat a medium saucpan over medium-low heat 1 minute; add peppercorns and stir-fry for 5 minutes; remove saucepan from heat and let cool; grind peppercorns into a fine powder with a mortar and pestle; add salt, mix well. Store in a tightly covered container. Makes about cup.


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