I did it again. I bought something that I thought I needed and forgot all about it. Most of the time, instead of coming up with a plan on what to cook and writing a list before grocery shopping, I tend to go for what I like best first, which is the shopping part, then decide on what to make. The wild boar knows my style and usually picks up whatever meat he wants to eat, a lot of vegetables (which I don’t really care much for) and fruits, while I go “browse” around. But browsing is not always the case, I have this very bad habit of picking up ingredients that I might need, rather than things that I actually need. And this time, it’s a bottle of Sichuan peppercorns. I had no plans whatsoever for it, bought it, left it on the kitchen counter top, and ignored it until the wild boar asked me what’s it for.
I quickly came up with this recipe, just in case the wild boar nags me about my compulsive shopping again. Sichuan or Szechuan peppercorn is not related to black or white pepper, or chili peppers. It is actually a dried berry from the prickly ash tree. It is extremely aromatic, not spicy at all and has a slight citrus or lemon flavour. The peppercorns also produce a weird numb sensation on the tongue. This dish is really simple, just blend everything (except for the chicken pieces) in a food processor, rub it all over the chicken pieces and roast until done. It smells wonderful while roasting and packed full of wonderful flavours.
- 5 chicken pieces
- 1/2 bulb garlic
- 1 inch ginger
- 1 tbs Sichuan peppercorn
- 1 tbs Shaoxing wine
- 1 tbs honey
- 2 tbs light soy sauce
- A dash of salt
- Pre-heat oven to 190C (fan).
- Lightly toast the Sichuan peppercorns in a hot pan without oil until fragrant.
- Make a few deep slits on the chicken with a knife.
- Finely chop garlic, ginger and peppercorn in the food processor.
- Add shaoxing wine, honey and light soy sauce. Mix well.
- Rub this mixture all other the chicken pieces.
- Roast in a pre-heated oven for about 35-45 mins or until done.