"If you're unfamiliar, Sichuan peppercorns are the small, reddish-pink berries that often put the fire into Sichuan cuisine, which is known for its bold and spicy flavors. Sometimes ground into a powdery spice or used to infuse oil with a zesty kick, the husky peppercorns induce an intense tingling sensation on the lips and tongue that you'll think will overstay its welcome. But after a couple of swallows, they actually leave behind woodsy, citrusy notes."
"This Cook's Illustrated recipe for Chongqing chicken, a traditional, spicy dish of chicken and dried red chiles, is as dramatic as it is mouthwatering. The first thing you notice is the rather intimidating amount of dried chiles that give the stir-fry its amazing presentation. (No worries: You aren't expected to eat that sea of red but rather dig through it with your chopsticks on your way to the tender, battered chicken.) Second is the dish's intoxicating aroma."
Sichuan peppercorns are small, reddish-pink berries that produce an intense tingling sensation and leave woodsy, citrusy notes after a few swallows. The numbing quality comes from hydroxy-alpha-sanshool, which activates mouth “touch” receptors and yields a biting astringency. Combined with chiles and spices like star anise, garlic, and ginger, the effect becomes mala—a numbing heat paired with spicy flavor. Chongqing chicken features many dried red chiles for dramatic presentation, tender battered chicken hidden beneath, and a fragrant aroma from toasted peppercorns, ginger, garlic, and scallions. The recipe involves a long ingredient list and some labor but rewards with bold flavor.
Read at Boston Herald
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