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Stir-Fried Sichuan Pepper Chicken
Sichuan peppercorns—which come from the prickly ash tree and are unrelated to black peppercorns—bring a pleasantly tingly, mouth-numbing effect to dishes. In this recipe, we combine them with fennel seeds and black pepper—first toasting the spices in a dry pan to enhance their flavor and fragrance before coarsely grinding them—and use them in a simple chicken stir-fry. A little honey balances the spices and soy. Serve with steamed or stir-fried vegetables and jasmine rice.
01In a small bowl, whisk together the soy sauce, honey and ginger; set aside. In a 12-inch nonstick skillet over medium, toast the Sichuan peppercorns, fennel seeds and 2 teaspoons black peppercorns, stirring often, until fragrant, 1 to 2 minutes. Transfer to a spice grinder or mortar and let cool; reserve the pan. Add ¼ teaspoon salt to the spices, then grind or crush with the pestle until coarsely ground; set aside.