Comments on: Sichuan Peppercorn Chicken

By: Elaine

Elaine — Fri, 10 Feb 2023 00:05:31 +0000

In reply to Greg. You can soak the dried red ones with warm water to replace it.

By: Greg

Greg — Thu, 09 Feb 2023 17:01:21 +0000

I don’t have green Szechuan pepper, just the dried red ones. Should I use more of those?

By: Elaine

Elaine — Mon, 07 Sep 2020 04:37:43 +0000

In reply to Richard Tauvon. Thanks Richard! I love your description of the hot level. That's actually is my goal, hot and full of flavor but not too hot!!

By: Richard Tauvon

Richard Tauvon — Sun, 06 Sep 2020 13:38:44 +0000

Really really good, hot but not too hot

By: Elaine

Elaine — Thu, 03 Sep 2020 12:24:14 +0000

In reply to Lia. Add cooking in when cooking the chicken legs.

By: Lia

Lia — Wed, 02 Sep 2020 11:36:22 +0000

Hi, Elaine! Thank you for sharing this recipe. It’s written 1tbs of Shaoxing wine in the recipe but I couldn’t find it in the cooking process. Did you use it for boiling the chicken or for the sauce?

Looking forward to hearing your feedback.

Regards,
Lia

By: Elaine

Elaine — Fri, 21 Aug 2020 23:48:30 +0000

In reply to virgie Cousins. Virgie, I use whole Sichuan peppercorns. They are not for eating, just for flavoring.

By: virgie Cousins

virgie Cousins — Thu, 20 Aug 2020 22:31:59 +0000

Do you use the whole peppercorn? Are do.you just use the huals? I have dried red peppercorns.
Thank you for your help.
Virgie Cousins

By: Yukihito Fujisawa

Yukihito Fujisawa — Thu, 11 Jun 2020 01:30:09 +0000

From your Ingredients, 1 round red pepper is on the list.
It make me confuse.
But, judging from pictures, is it means red paprika?
I know paprika is called pepper as well as paprika.
But, many kind of peppers being used in Schichuan dishes.
Anyway , I enjoy your recipe.
I say thank you