New Recipes

Szechuan/Sichuan Roasted Chicken

I can’t believe it’s only four days before Chinese (Lunar) New Year. I can totally feel the festivities at the Asian stores here, a lot of red decorations. Today, my guest writer is Elaine of Kitchen Experiments, a food blogger and also a proud online entrepreneur at I Heart Vanilla. Elaine is a fellow Malaysian and spent a lot of her childhood days in Penang. Kitchen Experiments started about the same time as Rasa Malaysia. I love her blog, so check it out and please welcome her to Rasa Malaysia.

Thank you for inviting me to guest post on Rasa Malaysia—I’m extremely honored. And for this invitation, I’m going to share a recipe that brings back a lot of childhood memories for me in Penang. Here’s wishing you and your readers a very Happy Chinese New Year!

Every year during Chinese New Year eve, my family would have a feast to celebrate the coming festivities. When I was younger, I remember on the eve of the eve of Chinese New Year is when my late-grandmother is busiest preparing food in her kitchen. It is one of my fondest memory of her and of my childhood because the kitchen was buzzing with relatives coming together to prepare a feast for all our family members…

Chicken is one of those food that is a must during our reunion dinner because it symbolizes prosperity and wholeness. If it was 20 years ago, my grandmother would probably serve the roast chickens whole with its head and feet still intact.

My version of the reunion dinner chicken is supped up with a Szechuan (Sichuan) pepper and vanilla rub. On the side, I created a tangy fennel and apple pickle with cashew nuts. You might hesitate at the vanilla part but bear with me, it does not make the chicken smell or taste like cookies. The vanilla gives this roast chicken a very savory taste and helps meld the flavors together.

Here’s my Szechuan (Sichuan) Roasted Chicken with Fennel and Apple Pickle for you to try on Chinese New Year eve.

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29 COMMENTS... read them below or add one

  1. Kate

    Sichuan pepper rub with chicken, that sounds like a great idea, I am sure it will spice up the typical boring roasted chicken. Happy Chinese New Year to you.

  2. I don’t think chicken is a must-have for my family during CNY though I always see it in curry-form on the reunion dinner table ;p
    Sounds like a simple recipe to try.

  3. Sean

    I tried this recipe today but did it slightly different. I broke down a chicken into pieces and marinated those and cooked them in the oven after. I also added 5 red chilles that were ground up into the marinade.

    I thought it was a bit too salty but still good. My gf thought there was wayyyy too many szechuan peppercorns.

  4. Evelyn

    the 1 tsp salt for seasoning the chicken.. do you use kosher salt or just normal table salt? thanks so much. I am learning a lot from your website..

  5. MarkS

    Will this recipe work on the rotisserie instead of the oven? I love chicken cooked on a rotisserie, but I’m afraid of losing the paste as it rotates or burning it.

  6. MarkS

    Unfortunately, the rotisserie was not nearly as successful. The much of the rub burned off and lost a significant amount of flavor. I will stick to oven roasting.
    The fennel/apple salad was a huge hit! Thanks for this.

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