Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken skewer in sichuan peppercorn salt rub. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
The cooking proccess of this Szechuan peppercorn chicken is simple! Shaoxing wine is recommended, but if you don't have it in your pantry simply use dry white wine or sherry. Place the sichuan peppercorns in a pestle and mortar, along with the salt and pound to a semi-coarse grind. Or just use a spice mill/chopper.
Chicken Skewer In Sichuan Peppercorn Salt Rub is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chicken Skewer In Sichuan Peppercorn Salt Rub is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken skewer in sichuan peppercorn salt rub using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken Skewer In Sichuan Peppercorn Salt Rub:
- Make ready 12 skewers
- Take 2 chicken breast or thigh
- Get marinate
- Take 4 clove pounded garlic
- Make ready 6 small pounded shallot
- Make ready 2 pounded thumbs size ginger
- Take 2 tbsp light soy sauce
- Get 1 egg
- Take 1/2 tsp chicken powder /bouillon
- Make ready dry spice
- Prepare 1 tbsp sichuan pepper salt please refer to my recipe
- Make ready 2 tsp fine chili powder
- Prepare 1 tsp cumin powder
Liberally coat chicken halves on both side with the SPG rub. Use smoking chips as per your smokers' directions. Mix together the salt and the peppercorns. In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden.
Instructions to make Chicken Skewer In Sichuan Peppercorn Salt Rub:
- Thinly slice chicken into strips
- Marinate chicken
- Marinate chicken for 10 minutes
- Skewer the marinated chicken and don't over crowded it
- Grill or bake it
- On a oiled foil layer the skewered chicken in batches
- Bake it at 200C /400F for 8 to 10 minute then turn over and sprinkle dry spice and bake for another 7 minute
- Turn over and sprinkle again and bake for another 1 minute then serve
Mix together the salt and the peppercorns. In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic. Shake peppercorns in a sieve to let go dusts. Then, lay them flat and screen out twigs, thorns or blacken seeds, if any.
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