Comments on: Szechuan/Sichuan Roasted Chicken

By: Evelyn

Evelyn — Fri, 05 Mar 2010 10:15:10 +0000

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..

By: w lau

w lau — Thu, 04 Mar 2010 05:50:35 +0000

Where to get fennel bulb? Thanks.

By: Rasa Malaysia

Rasa Malaysia — Fri, 19 Feb 2010 18:03:17 +0000

This is a chicken recipe…

By: Eklie

Eklie — Fri, 19 Feb 2010 09:35:09 +0000

blanching scallops – if i cannot get fresh ones and use frozen ones do i just blanch them or have to let these be boiled. If so for how long as i understand they will turn hard if boiled for too long. thks

By: Rasa Malaysia

Rasa Malaysia — Wed, 17 Feb 2010 06:56:25 +0000

You can find them at Asian stores.

By: Eklie

Eklie — Wed, 17 Feb 2010 04:40:26 +0000

where can i buy these – in wet market or supermarket. also are they sold loose or bottled

By: Rasa Malaysia

Rasa Malaysia — Wed, 17 Feb 2010 04:22:47 +0000

This is how they look: http://www.rasamalaysia.com/uploaded_images/szechuan_pepper.jpg

By: Eklie

Eklie — Wed, 17 Feb 2010 04:16:55 +0000

what is szechuan pepper corn. is it white or black pepper round seeds sold in bottle.

By: Elaine@A Series of Kitchen Experimens

Elaine@A Series of Kitchen Experimens — Fri, 12 Feb 2010 15:55:04 +0000

Glad to see that you tried it! You could add a little less salt and a tablespoon less szechuan peppercorns next time. I liked it zingy which is why I added 2 tablespoons of szechuan peppercorns. :)

By: Elaine@A Series of Kitchen Experimens

Elaine@A Series of Kitchen Experimens — Fri, 12 Feb 2010 15:52:31 +0000

There you go! ;)
Happy Chinese New Year to you too.