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Chicken Recipe

Chicken Recipe recipe image
This savory dish transforms humble ground pork into a deeply flavorful experience using aromatic Sichuan peppercorns and salty preserved vegetables. The peanut oil adds a nutty richness that coats the tongue, while the chicken stock creates a comforting, savory broth. It is a perfect example of home-style Chinese cooking, where simple ingredients are elevated through technique and bold spices. The result is a hearty, protein-packed meal with a pleasant numbing heat from the peppercorns. Ideal for a quick weeknight dinner or a satisfying lunch, this recipe brings authentic restaurant-style flavor to your kitchen table without requiring hard-to-find ingredients.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 484.9
Description
This savory dish transforms humble ground pork into a deeply flavorful experience using aromatic Sichuan peppercorns and salty preserved vegetables. The peanut oil adds a nutty richness that coats the tongue, while the chicken stock creates a comforting, savory broth. It is a perfect example of home-style Chinese cooking, where simple ingredients are elevated through technique and bold spices. The result is a hearty, protein-packed meal with a pleasant numbing heat from the peppercorns. Ideal for a quick weeknight dinner or a satisfying lunch, this recipe brings authentic restaurant-style flavor to your kitchen table without requiring hard-to-find ingredients.
Ingredients
  • 1/2 tablespoons Sichuan peppercorns
  • 11/2 Tablespoons peanut oil
  • 1 teaspoons Oil
  • 8 oz (250 g) ground pork
  • 2 Cups (500 ml) chicken stock
  • 1/2 cups (125 g) preserved, salted
Directions
  1. 1
    Toast the Sichuan peppercorns in a dry wok or pan over medium heat for 1 minute until fragrant, then crush them lightly with a mortar and pestle or rolling pin.
  2. 2
    Heat the peanut oil and additional oil in a large wok or deep skillet over medium-high heat.
  3. 3
    Add the ground pork to the hot oil, breaking it up with a spatula, and stir-fry until browned and cooked through, about 5 minutes.
  4. 4
    Stir in the crushed Sichuan peppercorns and the preserved salted vegetables, cooking for 1 minute to release their aromas.
  5. 5
    Pour in the chicken stock and bring the mixture to a gentle boil.
  6. 6
    Reduce heat to low and simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
  7. 7
    Taste and adjust seasoning if necessary, then serve hot over steamed rice or noodles.

Nutrition Facts

Amount Per Serving
Calories 484.9kcal
% Daily Value *
Total Fat 36.3g56%
Saturated Fat 7.9g40%
Cholesterol 106.8mg36%
Sodium 98.8mg5%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 32.7g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, sichuan, ground pork, preserved vegetables, peanut oil, chicken stock, spicy, numbing, peppercorns, stew, weeknight dinner, home style, savory, aromatic, heat, comfort food, asian cuisine, easy recipe, meat dish, quick meal
Read it online: https://www.chefs-mate.com/recipe/chicken-recipe-52/