Posted in Experiments

Hot and numbing Chicken – 麻辣雞

This is my first experiment with the Sichuan Pepper Oil I featured in a ‘Foodstuffs’ post a few days ago. I originally planned to do a cold salad with cucumber but I had some nice chicken breasts on hand and decided to do a ‘ma-la’ style dish which, readers of my Sichuan Peppercorn post will recall, uses a Sichuan recipe technique that combines the numbing ‘ma’ effect of Sichuan peppercorns with the ‘la’ spiciness of chili. There are countless ways one can throw together a mala chicken dish, of course, but I came up with what follows:  Continue reading “Hot and numbing Chicken – 麻辣雞”

Posted in Foodstuffs

Sichuan Pepper Oil – 黎紅 Brand

In a recent ‘Spice Pages’ post featuring Sichuan Peppercorns, I mentioned that the pepper is sometimes used in the form of an oil that can be either prepared at home or purchased as a commercial product. I picked up the bottle you see above on a recent trip to Montreal and it has been sitting on a shelf for the past two months. This is the first time I have ever bought Sichuan Pepper Oil, though I have made my own in the past, and this week I finally opened the bottle to investigate…  Continue reading “Sichuan Pepper Oil – 黎紅 Brand”