Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Located in Sheung Wan, Yuen Hing Spice Company sells a wide variety of wholesale exotic spices, herbs, seasoning powders and cooking oils in a cozy alley shop.
🔖 Certification :
🌱 Supplier introduction :
YUAN HENG SPICE COMPANY offers premium spices and seasonings, sourced from fresh ingredients to ensure rich flavors, perfect for enhancing any dish.
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
Green Szechuan pepper (Zanthoxylum armatum), also known as green Sichuan peppercorn, is a specialty spice from China's Sichuan Province, derived from the dried immature fruits of the Zanthoxylum plant. Compared to red varieties, it has a vibrant green color, more intense numbing sensation, and refreshing citrusy aroma with a tingling vibration (not traditional heat), widely used in Sichuan dishes like boiled fish, stir-fried chicken with chilies, and hotpot, enhancing flavors with its distinctive ma (numbing) profile.
四川青山椒（学名：Zanthoxylum armatum）は、中国四川省原産のスパイスです。ザントキシラム（Zanthoxylum）という植物の未熟な果実を乾燥させて作られ、鮮やかな緑色をしており、赤山椒よりも強い痺れを感じます。爽やかな柑橘系の香りと、わずかにピリッとした味わい（伝統的な辛味ではありません）が特徴です。煮魚、鶏肉のピリ辛炒め、火鍋など、四川料理に広く使われ、独特の痺れるような香りと深い味わいが料理に加わり、人々に愛されています。
🥘 Recipe：
Green Sichuan Pepper Chicken Recipe
青麻椒雞食譜
This Green Sichuan Pepper Chicken recipe highlights the intense numbing sensation, fresh citrusy aroma, and tingling vibration of Green Sichuan Pepper, a variation inspired by classic Sichuan pepper chicken. Easy to make, it's perfect for family meals or as a drinking snack, best served with rice or noodles.
Ingredients (Serves 2-3)
- Chicken breast or thigh 300 g (sliced into strips or chunks)
- Green Sichuan pepper 50 g (fresh or dried, whole or coarsely ground)
- Dried chilies 5-6 (cut into segments, adjust for heat)
- Garlic 4 cloves (sliced)
- Ginger 1 small piece (julienned)
- Green onion 1 stalk (cut into segments)
- Sichuan peppercorn powder 1 tsp (red variety, optional for extra numbing)
- Soy sauce 2 tbsp
- Chinese cooking wine 1 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- Cornstarch 1 tsp (for marinating chicken)
- Cooking oil 3 tbsp
- White wine or baijiu 1 tbsp (optional, for aroma)
Instructions
-
Prepare Ingredients:
- Slice chicken into strips or chunks, marinate with cooking wine, cornstarch, salt, and a dash of soy sauce for 15 minutes.
- Rinse green Sichuan pepper (if fresh) and lightly crush or coarsely grind; use dried as is.
-
Toast Spices:
- Heat 2 tbsp oil in a wok over medium heat. Add green Sichuan pepper, dried chilies, garlic, and ginger; stir-fry for 1-2 minutes until fragrant (avoid burning to preserve the intense numbing aroma).
- If using white wine, splash it in and stir quickly for added fragrance.
-
Stir-Fry Chicken:
- Add marinated chicken and stir-fry until it changes color (about 2-3 minutes).
- Add soy sauce, sugar, Sichuan peppercorn powder, and green onion segments; stir-fry for 1 minute to infuse flavors.
-
Season and Finish:
- Taste and adjust salt if needed; stir-fry until chicken is cooked through and numbing is evenly distributed (total time about 8-10 minutes).
-
Serve: Plate and serve hot to enjoy the fresh numbing sensation.
Flavor Profile
- Green Sichuan pepper's bold numbing and citrusy notes dominate, contrasting with tender chicken for a tingling, vibrant experience.
- Balanced with dried chilies for layered spice, featuring vivid green-red colors for visual appeal.
Tips
-
Numbing Adjustment: Green Sichuan pepper is intensely numbing; start with 30 g for first-timers. Fresh or freshly ground yields the best flavor.
-
Variations: Substitute with chicken wings or beef strips; add bell peppers or wood ear mushrooms for crunch.
-
Storage: Refrigerate leftovers for up to 2 days; reheating intensifies the numbing aroma.
This recipe celebrates the unique profile of green Sichuan pepper, delivering an authentic, mouth-tingling Sichuan delight.
Green Sichuan Pepper Chicken Recipe
青麻椒雞食譜
Ingredients (Serves 2-3)
- Chicken breast 300 g (sliced into strips)
- Green Sichuan pepper 30-50 g (whole or coarsely ground)
- Dried chilies 5 (cut into segments)
- Garlic 3 cloves (sliced)
- Ginger 1 small piece (julienned)
- Soy sauce 2 tbsp
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- Cornstarch 1 tsp
- Oil 2 tbsp
Instructions
- Slice chicken, marinate with wine, cornstarch, and a pinch of salt for 10 minutes.
- Heat oil in a wok, stir-fry green pepper, chilies, garlic, and ginger until fragrant (1 minute).
- Add chicken, stir-fry until it changes color (2-3 minutes).
- Add soy sauce, sugar, stir-fry evenly, season with salt, and cook until done (about 8 minutes).
- Serve hot with rice.
FlavorGreen Sichuan pepper’s intense numbing and citrusy notes complement tender chicken, delivering vibrant, spicy-tingling flavor with vivid colors.
Tips
- Start with 30 g pepper for less numbing; freshly ground is best.
- Add bell peppers or wood ears for texture.
- Refrigerate for 2 days; reheating enhances numbing aroma.
🔅Notes:
