Sichuan Peppercorn Roast Chicken

Source: Pig Pigs Corner
adapted by http://theresalwaysthyme.blogspot.com/

6 chicken pieces, whatever you like
4 cloves garlic
1 tablespoon minced ginger
1 tablespoon Sichuan peppercorns
1 tablespoon Shaoxing wine or you can sub Sherry
1 tablespoon honey
2 tablespoons light soy sauce
salt

Pre-heat oven to 350°F.

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 for about an hour, more or less, until done.


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