Szechuan Peppercorn Pancakes Recipes
SZECHUAN PEPPERCORN CHICKEN
Szechuan peppercorns have a bitter, sweet chili taste and that is what makes their cooking so unique. This is a surprisingly tasty dish great for lunch. Serve cold or at room temerature. Great for using left over chicken. As pointed out in one review be careful with the amount of salt salt as the Soy sauce is very salty in itself.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove seeds from peppercorns (good quality peppercorns have no seeds or only one or two), discard seeds and crush the peppercorns.
- Mix remaining ingredients (except lettuce& chicken).
- Place lettuce on a serving plate and arrange the chicken on it& pour over the sauce.
SZECHUAN PEPPERCORN PANCAKES
Make and share this Szechuan Peppercorn Pancakes recipe from Food.com.
Provided by Chuck Hughes
Categories Duck
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the pancakes:.
- In a large bowl, mix the flour with the salt and the Szechuan peppercorns. Add the scallions. Add the boiling water slowly and begin stirring it in immediately. Knead the warm dough until it's smooth. Place the dough ball in a lightly oiled bowl. Cover with plastic wrap and let rest for at least 2 hours at room temperature.
- Turn the rested dough out onto a floured surface and divide into 8 equal parts. With a lightly floured rolling pin, roll each piece out until it's 1/4-inch thick. Use a cookie cutter to cut out 5-inch circles of dough (or just cut them out using a knife). Cover the prepared pancakes with a damp towel to keep them from drying out while making the rest. For best results, layer the pancakes on pieces of parchment paper to keep them from sticking.
- Heat a little vegetable oil in a heavy frying pan over low heat. Add the pancakes and cook until browned on both sides (about 2 minutes altogether; the second side will cook more quickly than the first side). Continue with the remainder of the pancakes, placing the cooked ones on a tray lined with paper towels to absorb some of the oil.
- For the garnish:.
- To crisp up the duck skin, saute in a pan over medium heat until crispy, about 2 minutes (do not add oil). Once cooked, place the skin on a paper towel to absorb excess oil.
- Top the pancakes with the shredded duck meat, crispy duck skin, scallions, cucumbers and hoisin sauce.
Nutrition Facts : Calories 216.3, Fat 0.7, SaturatedFat 0.1, Sodium 589.6, Carbohydrate 45.8, Fiber 2.3, Sugar 1.8, Protein 6.5
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