Sichuan Chicken Thighs

A few months ago while my husband and I were visiting my friend in Montreal, she made us a recipe from a new cookbook she had, the Gordon Ramsay’s Home Cooking cookbook. She ended up making us a recipe that she had made for her boyfriend previously, and they loved it! The Beef Tacos with Wasabi Mayo. I have to tell you, we loved it too! So much so, I ended up buying myself the cookbook!Sichuan Chicken Thigh

I’ve made about 8 recipes so far since buying this book a few months ago and we have never been disappointed. We’re 8 for 8! Which I love! I think it’s the best stats of any of my cookbooks so far as there is usually always one that we wouldn’t make again. This is one of the recipes we love, since it’s tasty and easy! You can find sichuan/szechuan peppercorns at any Asian market or online at spice purveyors such as Cardamom & Cloves!

Sichuan Chicken Thighs

It basically consists of marinating the chicken for 45 minutes up to 2 hours and then cooking it with a few ingredients for another 20-30 minutes. I like to make cauliflower rice to eat with it, but you can definitely serve with regular rice or noodles.

Sichuan Chicken ThighThe chicken thighs we get are pretty massive so we cut them into 3 pieces each. It also extends the recipe to the next day for lunch and makes the perfect bring along to work that will have your coworkers asking for the recipe.

Sichuan Chicken Thighs

Trust me, as it happened last week! It smells and tastes wonderful when reheated the next day! Because thigh is being used, it stays flavourful and moist.Sichuan Chicken Thighs

Sichuan Chicken Thighs

Prep time: 10 minutes + marinade time     Cook time: 25 minutes    Cool time: 5 minutes

Ingredients:

For the marinade:

1/4 cup light soy sauce

2 tbsp Shaoxing rice wine (Chinese rice wine. I used regular Sake)

1 tbsp rice vinegar

sea salt and black pepper to taste

The rest:

8 skinless, boneless chicken thighs

oil for frying

3 garlic cloves, peeled and sliced

1.5 inch of fresh ginger, peeled and grated

1 red chili, seeded and finely chopped

1 tsp Sichuan peppercorns, toasted and roughly ground

zest of 1/2 an orange

Pinch of sugar (can be omitted)

To serve:

3 scallions, trimmed and chopped

Soy sauce

Toasted Sesame Oil

Directions:

See video below or check out the cookbook at your local library* or book store! You will not be disappointed!

*Most libraries will buy the books they don’t have if you ask. Because if you’re asking for it, other people are probably looking for it too. 

{Recipe found in the Gordon Ramsay’s Home Cooking, 2013}

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