When most of us think of Sichuan cuisine, spicy hot pots, chili-oil spiced dan dan noodles, and kung pao chicken probably come ... Chef Chung said, "Water boiled beef/meat (spicy oil poached ...

The chicken should be cut through the bone into bite-size pieces for stir-fries; you can do this yourself, or have the butcher do it for you. Behind the spice and numbness of Sichuan dishes ...

some Sichuan dishes, like velvet shark’s fin, braised bear’s paw, crisp duck roasted with camphor and tea, sea cucumber with pungent flavor, minced chicken with hollyhock, boiled pork with ...

Add remaining vinegar, ground Sichuan peppercorn, soy sauce, salt, sugar and 500 ml (2 cups) water. Let it simmer on low heat. Once the oil splits, add Asian celery and stir to incorporate.

Increase the heat, bring to the boil, and simmer for 3–4 minutes ... Add half of the chicken with half of the Sichuan peppercorns, and stir fry for 2 minutes, or until it is browned all over ...