Dinner Tonight: Chicken with Sichuan Peppercorn Paste

Name: Dinner Tonight: Chicken with Sichuan Peppercorn Paste
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps chicken stock; 1 teaspoon chili oil; 1 Tbsp fresh ginger, peeled and minced; 2 teaspoons peeled and minced fresh ginger; 2 teaspoons peeled and minced garlic; 473 milliliters iceberg lettuce, thinly sliced; 1 teaspoon Sichuan peppercorns; 1 small roasted chicken, about 3 ½ pounds, skinless, meat removed from bones; 1 teaspoons salt; 59 milliliters scallions, thinly sliced; 2 teaspoons sesame oil; 2 Tbsps sesame seed paste (you can substitute tahini); 1 Tbsp Shaoxing wine; 3 Tbsps dark soy sauce; 2 Tbsps sugar; 2 Tbsps Chinkiang vinegar

Dinner Tonight: Chicken with Sichuan Peppercorn Paste is a gluten free and dairy free main course. This recipe serves 4. One serving contains 661 calories, 61g of protein, and 39g of fat. A mixture of sugar, sichuan peppercorns, roasted chicken, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert.

Instructions

Using your fingers, shred the chicken into bite-sized pieces. You should have about 2 cups. Set aside.

Ingredients you will need

Whole Chicken

Place all the ingredients for the Sichuan peppercorn paste in a mortar and pestle and crush until it is a coarse puree. Alternatively, you could place the ingredients in a small food processor and puree them.

Ingredients you will need

Peppercorns