Comments on: Sichuan (Szechuan) Wok-fried Chicken Recipe

By: #1 Tastee Corner

#1 Tastee Corner — Sat, 16 Feb 2013 17:49:41 +0000

I just love that first picture and that napkin! I’m looking forward to trying this: I keep hearing about this cashew cream concept and while I’m a huge fan of dairy I’d certainly like to explore the non-dairy options.

By: susan

susan — Fri, 16 Sep 2011 00:42:25 +0000

Your coriander, I think you meant cilantro as coriander is the seed from cilantro.

By: Gourmet Getaways

Gourmet Getaways — Sun, 24 Jul 2011 22:20:08 +0000

Hi,

I was just wondering where the soy and shaoxing wine is used, is this a dipping sauce, or is it in the recipe?? I wanted to cook this dish tonight, it looks delicious.

By: Colleen

Colleen — Thu, 07 Jul 2011 12:36:50 +0000

Where can i buy this in guateng?

By: neil

neil — Tue, 15 Feb 2011 17:19:24 +0000

Hi Emil, I live on the west rand and maybe you could steer me to the right shop to buy some sichaun pepper corns or ready made chinese 5 spice.

Thanks

Neil

By: Gary C.

Gary C. — Sun, 28 Nov 2010 01:52:58 +0000

Hi Bee :o) This recpe was super, much nicer than the gloopy versions I’ve had in some restaurants. My daughter gave it two big thumbs up!

By: Simon

Simon — Tue, 23 Mar 2010 13:37:31 +0000

Another technique that i was taught which i use is to actually toast the sichuan pepper corns in the wok first. This releases much more of the aromas, the sichuan chicken version i used to eat in Sydney’s chinatown at authentic places were also slightly more saucy.

My former father in law used to make a light sauce of Chicken stock, rice wine, red chilies, sichuan pepper corns.

I will try this recipe.

By: Emil

Emil — Mon, 25 Jan 2010 13:17:20 +0000

Ni hao,

I was in China (Beijing) during December visiting my parents-in-law, who are there on contract basis.

My father-in-law wanted to treat us and took us to a Sichuan restaurant, were I ate sichuan pepper for the first time, it was realy hot! I enjoyed it so much, that I went hunting for sichuan pepper in South Africa and found a bottle over the weekend. Now I only need a recipe (Like the one at the restaurant)!

The dish consisted of lots of chillies, mushrooms, prawns, bean curd, sichuan pepper, ginger and a whole lot that I can not remember – can anyone help with a similar recipe?

By: Tom

Tom — Sun, 20 Dec 2009 14:51:46 +0000

I found this recipe specifically for the Sichuan peppercorns – more recipes please!

By: Aleth

Aleth — Thu, 12 Nov 2009 05:50:56 +0000

Any Sichuan huoguo soup recipes? I love huoguo!