Sizzling Pepper Chicken Slices

Jiao Ma Jipian (椒麻鸡片)

Incredibly easy to make – sizzling but not too spicy – delicious sliced chicken. When balanced with cucumbers, this dish will leave your mouth tingling but not burning.

Sizzling Pepper Chicken Slices, also simply known as Sizzling Pepper Chicken (椒麻鸡), explodes with both sizzling (麻) and fragrant flavor (香). The sauce is not only rich and umami from a simple Chicken Broth but also sizzling and fragrant from a puree of Scallion and Sichuan Peppercorns. The Chicken used for this dish can be either Boiled Chicken Legs or Breasts, so long as it’s prepared in the traditional Sichuan manner. Many restaurants will serve this as a small dish by simply using one large Chicken Leg. In the following recipe, I recommend using two Chicken Legs and cooking them using the same recipe as for Boiled Chicken Breasts.

The sizzling, electric mouth-feel comes from roasted Sichuan peppercorns, which leave the mouth feeling both tingly and warm. While the peppercorns are not overwhelmingly spicy, they do add some heat. Green Sichuan Peppercorns will usually have a stronger sizzling, numbing flavor than Red Sichuan Peppercorns. Either or both can be used for this recipe – though Green Sichuan Peppercorns are preferred.

The sauce for Sizzling Pepper Chicken Slices has a rather unique puree of aromatics. The most traditional is Scallion. However, a more innovative method is using an equal mix of Scallion and Cilantro. The combination works well with the sizzling of the Sichuan Pepper. Cilantro could always be used on its own, but it’s better to pair it with Scallion. The pureed aromatics can be strained out of the Sauce, squeezing every last drop of flavor from the pulp. This pure sauce would then be drizzled over the Chicken. Thinly sliced Red and Green Chilies can be used as a Garnish or a few slivers of Red Bell Pepper – either way it’s important to add some contrasting colors to brighten the dish.

Prep Time: 5 min

Cook Time: 5 min

Total Time: 10 min

Serving: 4 people

Ingredients

1/2 of a Chinese Cucumber (Optional)

2 Boiled Chicken Legs (OR Boiled Chicken Breasts)

Garnishes
1 small branch of Sichuan Peppercorns
1/2 of a fresh Red Chili
1/4 of a fresh Long Green Chili (二荆条)

Aromatics
2 – 3 stalks of Small Scallion (小葱)
1 small bunch of Cilantro (Optional)
1 1-inch cube of Ginger (Smashed)
2 tsp. Green Sichuan Peppercorns

Sauces and Seasonings
1/2 – 3/4 cup of Chicken Stock (Preferably: Hot Soup from cooking the Chicken)
2 tsp. Sichuan Pepper Oil
1/2 tsp. Sesame Oil (Optional)
1/2 tsp. Salt
1/4 tsp. MSG
1/4 tsp. White Sugar
1/4 tsp. Chicken Bouillon Powder
1/4 tsp. Ground White Pepper

Directions

1.) Cut the Cucumber at a 45-degree angle to create long, oval slices that are 1/4-inch thick. Arrange the Cucumber slices on the serving plate to form a flat base layer.

2.) Chop the Chicken into 1-inch-thick strips and arrange the slices on top of the Cucumber, keeping the pieces neatly together.

(From my observations, the Chicken for Sizzling Pepper Chicken Slices is often cut a bit thicker than that other Cold Chicken Dishes – usually about 1 to 1.5-inches thick).

3.) Prepare a small plate for the Garnishes, setting each ingredient in a separate pile. Place the branch of Green Sichuan Peppercorns on one side. Then, finely slice the Red Chili and the Green Chili and set them on the plate in their own piles.

4.) Pulverize the Aromatics (Scallion, Cilantro, Ginger, and Sichuan Peppercorns) into a paste and place it in a bowl.

(There are three methods to pulverize the Aromatics with much the same result: a mortar and pestle, a cleaver, or a blender. The mortar and pestle are obviously the most traditional. The blender is the quickest and easiest as the Sauces and Seasonings can even be combined along with the Aromatics. Finally, the cleaver, while also traditional, is the messiest and most time consuming. Some restaurants will not pulverize the Aromatics at all but simply crush them with their hands before adding them to the Sauces and Seasonings. This results in a clearer Sauce with a milder aromatic flavor. This clearer Sauce will look like Chicken Stock and be more appealing. However, the rich green Sauce from pulverized Aromatics will taste far superior).

5.) To the mashed Aromatics, add the Sauces and Seasonings (Chicken Stock, Sichuan Pepper Oil, Sesame Oil, Salt, MSG, Sugar, Chicken Bouillon, and White Pepper). Mix everything thoroughly or pour the Sizzling Pepper Sauce into a jar, cover it with a lid, and shake the jar vigorously to emulsify the Sauce. Preferably, allow the Sauce to rest for 5 minutes to deepen the flavor.

6.) Optionally, strain the Sizzling Pepper Sauce through a fine mesh sieve before drizzling it over the Chicken and covering every piece.

(Not everyone does this step – especially home cooks. I’ve seen this dish often presented at homes with a slurry of Aromatics covering the Chicken and a few slivers of Red Bell Pepper used as a Garnish. However, at restaurants, I usually receive the dish with a clear Sauce and without a puree of Aromatics. The flavor of both versions is virtually identical; it’s simply a matter of presentation).

7.) Garnish the Sizzling Pepper Chicken Slices with the finely sliced Red and Green Chilies and finally with the branch of Green Sichuan Peppercorns. Serve immediately as an appetizer or small side among larger dishes.

 

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