Serious Eats: Recipes

Dinner Tonight: Chicken with Sichuan Peppercorn Paste

It's no secret that I'm a fan of Sichuan peppercorns. I love the numbing sensation on the lips they provide. I'm guilty of picking recipes solely because they contain Sichuan peppercorns. Still, this recipe from Eileen Yin-Fei Lo's Mastering the Art of Chinese Cooking also proves that the Sichuan peppercorns can play well with others, and don't always need to hog the flavor limelight. In this complex sauce, they only pop up at the end to entice you to eat more.

Sure, this recipe contains a few more ingredients than the average Dinner Tonight column, but some are repeats, and the actual recipe couldn't be easier. Essentially you just toss everything into a bowl, mix in the shredded chicken, and you're good to go. No burners, no woks, and no mess.

It's a great meal, especially if you have the roast chicken all ready to go.

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