Szechuan Peppercorn Pancakes Recipes

SZECHUAN PEPPERCORN CHICKEN

Szechuan Peppercorn Chicken image

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

Ingredients

2 teaspoons szechuan peppercorns
2 tablespoons scallions, chopped
2 teaspoons fresh ginger, finely chopped
1/2 teaspoon salt
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon chicken stock
1 teaspoon red wine vinegar
1 teaspoon sugar
1 head iceberg lettuce, shredded
1 1/2 lbs cooked shredded chicken

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

Szechuan Peppercorn Pancakes image

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

Ingredients

1 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 teaspoon crushed szechuan peppercorns
1 scallion, minced
1 1/2 cups boiling water
vegetable oil
cooked duck skin from 1 duck, cut into strips
4 scallions, cut into thin strips
1 cucumber, seeded and cut into thin strips
hoisin sauce

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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