Szechuan Round 1: Kung Pao Chicken

My newest challenge: Szechuan cuisine. I decided to take it easy for the first go round – Kung Pao Chicken. It’s a simple dish but was a good baby step into the fiery culinary arena of the Szechuan province. Since I didn’t have Szechuan peppercorns, I used my Indonesian long peppers that have a similar but much less intense numbing effect. This weekend I’m going on a mission to find some real Sichuan peppercorns. For now, a few more photos of the Kung Pao…

These are all the seeds I removed from the dried chilis before cooking… I think I would have been in serious paid if I’d left them all in.

Dig this post? Share it with your friends:

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to Post to StumbleUpon

This entry was posted in Asian, Chinese, Szechuan. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *